
Tsukune in Miso Happy Broth
Level
moderate
Cooking
40 min
Preparation
75 min
Ingredients
Servings
4
Meatballs | |
Minced Chicken | 500 g |
Water Chestnuts peeled and finely diced | 4 |
Yellow Onion finely diced | 1⁄2 |
Ginger minced | 1 tbsp |
Garlic minced | 1 clove |
Carrot finely diced | 1⁄2 |
Potato Starch | 1 tbsp |
Sesame Oil | 1 tsp |
Light Soy Sauce | 2 tbsp |
White Pepper | 1⁄2 tsp |
Vegetables | |
Bok Choy | 100 g |
Enoki Mushrooms | 1 bunch |
Fresh Shiitake Mushrooms | 3 |
Miso Broth | |
Japanese Kombul Dried Kelp approx. 5x15cm | 1 piece |
Miso White Soybean Paste | 3 tbsp |
Bonito Flakes | 30 g |
Shallots finely sliced and fried | 6 |
Spring Onions finely sliced | |
Water boiling | 750 ml |
How to cook
Prepare meatballs
- Mix ingredients for meatballs thoroughly. Divide the meat mixture into 16 portions and form meatballs, flattening slightly.
- Divide the meat mixture into equal portions and form meatballs, flattening slightly.
- Sear till brown and set aside.
Prepare miso broth
- Add kelp to boiling water and turn off the heat. Steep for 20 mins and remove the kelp.
- Add bonito flakes and simmer the stock for 30 secs, let cool for 5 mins and strain.
- Add miso and mix broth thoroughly over low heat.
Start cooking
- Gently simmer the vegetables and mushrooms in miso broth for 15 minutes over low heat, then cook the meatballs for 5 mins.
- Garnish with fried shallots, sesame oil and spring onions. Itadakimasu!
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