Tsukune in Miso Happy Broth

Serving 4 pax
Preparation Time 1 hour 15 mins
Skill Easy

500g Chicken, minced
4 Water Chestnuts, peeled and finely diced
1/2 Yellow Onion, finely diced
1 tbsp Ginger, minced
1 clove Garlic, minced
1/2 Carrot, finely diced
3 tsp Potato Starch
1/2 tsp White Pepper
2 tbsp Light Soy Sauce
1 tsp Sesame Oil

100g Bok Choy
1 bunch Enoki Mushrooms
3 Fresh Shiitake Mushrooms

Miso Broth: 
6 Shallots, finely sliced and fried
3 tbsp Marumo Aoki Miso White Soybean Paste (No Additives)*
30g Bonito Flakes
1 piece Kombu (Japanese Kelp) (approx. 5x15cm)
750ml boiling water
Thai Spring Onions, finely sliced

*Available at your nearest Finest FairPrice store.

  1. Mix ingredients for meatballs thoroughly. Divide the meat mixture into 16 portions and form meatballs, flattening slightly. Sear till brown and set aside.
  2. Add kombu to boiling water and turn off the heat. Steep for 20 mins and remove the kombu. Add bonito flakes and simmer stock for 30 secs, let cool for 5 mins and strain.
  3. Add miso and mix broth thoroughly over low heat. Gently simmer the vegetables and mushrooms in miso broth for 15 minutes over low heat, then add the meatballs for 5 mins.
  4. Garnish with fried shallots, sesame oil and spring onions. Itadakimasu!
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