---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Dango Jiru (Dumplings with Miso)
  Categories: Japanese, Seafood
       Yield: 6 servings
  
       3 c  Dashi
     1/2 c  Miso
     1/4 pk Mochi-flour
       2    Stalks green onions
       1 lb White fleshed fish
     1/4 ts Gourmet powder
  
   1.  Add enough Mochi-flour to make a stiff dough for
   dango, roll into small marble sized balls and make a
   slight impression on each side, by pinching.
   
   2.  Drop balls into boiling dashi.
   
   3.  Cut fish into small pieces.  Grind Miso in
   surabachi.
   
   4.  When dango (dumplings) rise to the top, add the
   fish and the miso.
   
   5.  Add the gourmet powder and garnish with chopped
   green onions.
   
   From: Sukiyaki, The Art of Japanese Cooking and
   Hospitality Shared By: Pat Stockett
  
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