Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 368kcal 18%
Fat 15g 23%
Saturated Fat 4g 20%
Carbohydrates 30g 10%
Fiber 5g 20%
Sugar 10g 20%
Protein 25g 50%
Cholesterol 80mg 26%
Sodium 600mg 25%

Percent Daily Values are based on a 2,000 calorie diet.

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Tsukune Hot Pot (Tori Dango Nabe)

Name: Tsukune Hot Pot (Tori Dango Nabe)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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)

Prep 30m

Cook 30m

Total 1h

This comforting Tsukune Hot Pot, also known as Tori Dango Nabe, is a Japanese chicken meatball hot pot. Made with a flavorful kombu broth, tender chicken meatballs, and an assortment of fresh vegetables and tofu. Enjoy with ponzu dipping sauce and optional Japanese seasonings for a heartwarming meal.

Hot Pot

Nutrition Facts

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

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