Tsukune Goma Saikyo Nabe

Vegan option

Omit chicken or substitute with other vegetables. Use kombu and shiitake (vegan) dashi.

Equipment

Classic-style Donabe (2.5-qt/ 2,500 ml or larger)

Servings

4 - 5

Ingredients

(For Tsukune – Chicken Meatballs)

• 1 lb (450 g) ground chicken
• 3 tablespoons beaten egg
• 1 tablespoon sake
• 1 tablespoon katakuriko (potato starch)
• 1/2 tablespoon finely-grated ginger
• 1/2 teaspoon moshio sea salt
• 1/4 teaspoon freshly-ground black pepper

(Broth)

• 6 tablespoons Saikyo miso
• 1 tablespoon white sesame paste
• 1 tablespoon white tamari or usukuchi shoyu (light-colored soy sauce)
• 1/4 cup (60 ml) sake
• 2 cups (500 ml) dashi

 

• 6 oz (180 g) kabocha squash, peeled and cut into 1/2” (1.2 cm) wedges
• 1 tablespoon finely-shredded ginger
• 7 oz (200 g) medium-firm tofu
• 5 oz (150 g) shimeji mushrooms
• 1 medium bok choy, quartered and cut in half
• 2 tablespoons ground roasted sesame seeds
• Yuzu-kosho

Procedure

1. Mix all the ingredients for the Tsukune meat balls by hand in a bowl. Mix until smooth. Cover tightly with a plastic wrap and keep refrigerated for 30 min.
2. Whisk together the ingredients for the broth in a bowl. Transfer to a donabe and bring to a simmer over medium-high heat.
3. Add the kabocha, then form about 1.5” (3.5 cm)-diameter Tsukune and gently drop to the broth. Cover with lid and simmer for 4 – 5 minutes.
4. Add the ginger, tofu shimeji and bottom part of the bok choy. Cover again and simmer for 2 – 3 minutes or until everything is cooked through.
5. Add the remaining bok choy and sprinkle the sesame seeds.
6. Serve into individual bowls at a table with yuzu-kosho on the side.