Name: Tsukune Hot Pot (Tori Dango Nabe)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For the Broth:; 6 cups water; 1 piece kombu (dried kelp) (12 g; 5 x 5 inches, 13 x 13 cm per piece); 3 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; For the Tsukune (Yields 23 1½-Inch Meatballs):; 1 Tbsp ginger (grated, with juice; from a 3-inch, 7.5-cm knob); 3 green onions/scallions (reserve some for the dipping sauce); 1 lb ground chicken; 1 tsp soy sauce; 2 tsp sake; ½ tsp Diamond Crystal kosher salt; 1 large egg (50 g each w/o shell); 3 Tbsp potato starch or cornstarch; For the Hot Pot:; ½ head napa cabbage (small; 0.6–1.1 lb, 250–500 g; use ¼ head if your napa cabbage is large); 1 bunch shungiku (chrysanthemum greens) (8 oz, 227 g); 1 daikon radish (1 lb, 454 g); 1 carrot (5 oz, 142 g); 1 gobo (burdock root) (8 oz, 227 g); 1 Tokyo negi (naga negi; long green onion) (3 oz, 85 g); 1 package medium-firm tofu (momen dofu) (14 oz, 397 g); 1 package shimeji mushrooms (3.5 oz, 100 g); 8 shiitake mushrooms (3 oz, 85 g); For Serving:; ponzu (for the dipping sauce); shichimi togarashi (Japanese seven spice) (optional); Japanese sansho pepper (optional); yuzu kosho (Japanese citrus chili paste) (optional)

Ingredients

(Servings: 4)

6 cups water

1 piece kombu (dried kelp) (12 g; 5 x 5 inches, 13 x 13 cm per piece)

3 Tbsp sake

2 Tbsp mirin

2 Tbsp soy sauce

1 Tbsp ginger (grated, with juice; from a 3-inch, 7.5-cm knob)

3 green onions/scallions (reserve some for the dipping sauce)

1 lb ground chicken

1 tsp soy sauce

2 tsp sake

½ tsp Diamond Crystal kosher salt

1 large egg (50 g each w/o shell)

3 Tbsp potato starch or cornstarch

½ head napa cabbage (small; 0.6–1.1 lb, 250–500 g; use ¼ head if your napa cabbage is large)

1 bunch shungiku (chrysanthemum greens) (8 oz, 227 g)

1 daikon radish (1 lb, 454 g)

1 carrot (5 oz, 142 g)

1 gobo (burdock root) (8 oz, 227 g)

1 Tokyo negi (naga negi; long green onion) (3 oz, 85 g)

1 package medium-firm tofu (momen dofu) (14 oz, 397 g)

1 package shimeji mushrooms (3.5 oz, 100 g)

8 shiitake mushrooms (3 oz, 85 g)

ponzu (for the dipping sauce)

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

yuzu kosho (Japanese citrus chili paste) (optional)

Tsukune Hot Pot (Tori Dango Nabe)

Ingredients

For The Broth

For The Tsukune (yields 23 1½-inch Meatballs)

For The Hot Pot

For Serving

Steps

Nutrition Facts

Comments

Tsukune Hot Pot (Tori Dango Nabe)

Ingredients

For The Broth

For The Tsukune (yields 23 1½-inch Meatballs)

For The Hot Pot

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts