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Chicken Meatball Hot-Pot
25 minutes
2-4 people
Steps
- Combine the ingredients for the tsukune (chicken meatballs) in a medium bowl. Knead by hand until the mixture is smooth and shiny. Cover and refrigerate until ready to use. We suggest completing this step before heading to the campsite.
- Bring the dashi to a simmer in nabe over medium-high heat. Add the sake and mirin. Whisk in the miso and 2 teaspoons soy sauce. Adjust the seasoning by adding more soy sauce, if necessary.
- Divide the tsukune mixture into 12 - 15 and form into balls by using both hands. Add the balls to the simmering broth, followed by the mushrooms and tofu.
- Cover with lid and bring back to simmer. Turn down the heat to medium. Continue to cook until everything is cooked through. Add the raipini. Cover and cook for 1 minute. Turn off the heat and serve immediately. Top with ground sesame seeds and shichimi togarashi as a garnish.
Originally published at snowpeak.com. Reproduced for personal collection.
