Shirodashi Niku-Dango Nabe

Equipment

Classic-style Donabe

Equipment

Classic-style Donabe 1.8-qt (1.8-liter) or larger size

Servings

3 - 4

Ingredients

(For the meatballs)

• 1 lb (450 g) ground pork
• 1 large egg
• 1/2 Tbsp finely grated ginger
• 1 tsp sea salt
• 1/2 tsp ground sansho (Japanese mountain pepper)
• 1 Tbsp katakuriko (potato starch)
• 1 Tbsp sake

(For the donabe)

• 1 qt (1 liter) dashi
• 6 Tbsp shirodashi
• 1/2 Tbsp very finely julienned ginger
• 2.5 oz (75 g) soft yuba (tofu skin), cut into strips (can substitute with 300 g soft tofu, cut into large cubes)
• 5 oz (150 g) mixed mushrooms, such as shiitake and white shimeji, cut if needed
• 1/2 medium carrot, thinly cut crosswise
• 2 green onions, cut thinly at an angle

(To serve)

• Grated daikon, excess moisture drained
• Yuzu-kosho (yuzu and green chili pepper paste)

Procedure

1. To make the meatballs, combine all the ingredients for the meatballs in a bowl, and mix well untill smooth and shiny by hand. Cover tightly with plastic and keep refrigerated for 30 minutes.
2. Heat the dashi in a donabe over medium-high heat. Once it starts boiling, add the shirodashi, yuba and mushrooms.
3. Form meatballs (slightly smaller than a golf ball for each) by hand, and add to the broth. Bring it back to a boil, and reduce the heat to a simmer. Add the carrot, and cook for about 5 minutes or until the meatballs are cooked through.
4. Add the green onion and cook for another minute or so. Serve into individual bowl and enjoy with some grated daikon and yuzu-kosho as condiments.