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Green Winter Melon with Fish Cake In Clear Soup
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With a vegetable cutter, cut out the carrot to your desired shape. Slice thinly and cook in boiling water until soft. Set aside.
Place the fish paste in a bowl, add the egg yolks and mix together. Add the katakuriko and salt, and mix again. Divide into 4 equal portions. Roll out into small sausage shapes (3cm x 5cm) to make 4 small fish cakes.
Cut the melon in half lengthways. Place the cut side down on a board and thinly slice the melon width ways, with the skin on. Take 5-7 melon slices and arrange so that they overlap slightly. Wrap the slices in a layer around a fish cake. Repeat with the remaining melon slices and fish cakes.
Set a steamer over boiling water. Place the wrapped fish cakes in the steamer and top each with a little yuzu. Steam over a medium heat for 20 minutes or until the winter melon skin changes colour to a brighter green.
Combine all the soup ingredients in a pan and bring to the boil.
To serve, place the wrapped fish cakes in soup bowls, seam side down, and pour the soup over. Garnish with the sliced carrot, and serve hot.
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