3 cups dashi
1/2 cup miso
1/4 package mochi flour
2 stalks green onions
1 pound white fleshed fish
1/4 teaspoon gourmet powder
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. Drop balls into boiling dashi. Cut fish into small pieces. Grind miso in surabachi. When dango rise to the top, add the fish and the miso. Add the gourmet powder and garnish with chopped green onions.
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