TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
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Peter Kanyoni
[email protected]I would give this recipe a 5-star rating if it weren't for the fact that it's a bit too time-consuming. Otherwise, it's a great dish.
Crystal Carter
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
A Yates
[email protected]I'm not sure what I did wrong, but my meatballs turned out dry and tough. The miso broth was good, though.
Kemo Dll
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Evans Asante-Krobea
[email protected]I had some trouble finding tsukune, so I used ground chicken instead. The dish still turned out great!
Charlie Clark
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I would recommend using less miso paste next time.
Khalid Shah
[email protected]Loved this recipe! The meatballs were so tender and the miso broth was very flavorful.
Michele Stickley
[email protected]I followed the recipe exactly and the dish turned out great! The chicken meatballs were perfectly cooked and the miso broth was delicious. I will definitely be making this again.
Ari Sioz
[email protected]This is a great recipe for a cold winter day. The miso broth is very comforting and the chicken meatballs are a nice addition. I also liked the addition of vegetables, which added a nice touch of flavor.
Sam Flowers
[email protected]I'm not a big fan of chicken meatballs, but I was pleasantly surprised by how much I enjoyed this dish. The meatballs were light and fluffy, and the miso broth was very flavorful. I also liked the addition of vegetables, which added a nice touch of c
Md mamon Miya
[email protected]This tsukune miso nabe was a hit with my family! The chicken meatballs were tender and flavorful, and the miso broth was rich and savory. I especially loved the addition of vegetables, which added a nice crunch and freshness to the dish.