This simple miso-flavored hot pot is always so popular among my family and friends. By adding grated ginger and egg, the chicken meatballs becomes so fluffy and flavorful. The other main ingredients are tofu and mushrooms, which complete the dish to full satisfaction. The suggested shime (finishing course) to cook in the saved broth is udon or ramen.
EquipmentClassic-style Donabe (2-qt/ 2,000 ml or larger)
(Tsukune / Chicken Meatballs)
- 1 pound (450 g) ground chicken
- 1 tablespoon sake
- 3 tablespoons beaten egg
- 1 tablespoon finely grated ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon katakuriko (potato starch)
- 1 qt (1 liter) kombu and bonito dashi or your choice of dashi
- 2 tablespoons sake
- 2 tablespoons mirin
- 1/4 cup (60 ml) miso
- 2 – 3 teaspoons white tamari or soy sauce
- 8 oz (240 g) mixed mushrooms such as shimeji, maitake, and enoki
- 14 oz (400 g) soft or medium firm tofu, cut into 8 cubes
- 4 oz (120g) rapini or spinach, cut into bite-size length
- Roasted golden sesame seeds, ground
- Yuzu shichimi Togarashi (Japanese seven-spice blend)
- Combine the ingredients for the tsukune (chicken meatballs) in a medium bowl. Knead by hand well until the mixture is smooth and shiny. Cover and refrigerate until ready to use.
- Bring the dashi to a simmer in donabe 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 with the ground sesame seeds and shichimi togarashi as condiments.