Tsukune Miso Nabe Chicken Meatball Hot Pot In Miso Broth Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TSUKUNE (JAPANESE CHICKEN MEATBALLS)



Tsukune (Japanese Chicken Meatballs) image

Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken). Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories     Appetiser     Main

Time 35m

Number Of Ingredients 12

450g / 1lb chicken breast mince ((ground, note 1))
50g / 1.8oz chicken fat (finely minced (note 1))
½ tsp salt
1 egg ((large))
1 tbsp grated onion
1 tsp ginger juice ((squeeze the juice out of grated ginger))
1 tsp light soy sauce
1½ tbsp cornflour/corn starch
1½ tbsp sake
40ml / 1.4oz soy sauce (normal Japanese soy sauce)
40ml / 1.4oz mirin
½ tbsp sugar

Steps:

  • Add all the Sauce ingredients to a pot and bring it to the boil. Turn down the heat to medium or medium low and simmer for about 4-5 minutes to reduce the quantity by about a third (note 2).
  • Add chicken mince, chicken fat and salt in a bowl and mix well until the chicken mince becomes sticky.
  • Add the remaining ingredients, except 1 tablespoon of sake, to the bowl and mix well.
  • Add the remaining sake to the bowl gradually while mixing. The mixture is quite soft but do not add all of the sake specified if the mixture is too soft to grab by hand and form a ball.
  • Boil water in a pot. Coat a cutlery spoon with oil (not in ingredients).
  • Grab chicken mince with the left hand (I am a right hander) and squeeze out mince through the thumb and the index finger. The mince will come out forming a round shape (note 3).
  • Take the meatball with the spoon and drop it into the pot. Repeat this for the rest of the mince (see the step-by-step photo in post).
  • Boil meatballs for 5-7 minutes until cooked through (note 4). Take the meatballs out and put aside. Cook them in batches so that the surface of the boiling water is filled with no more than one layer of the meatballs.
  • Heat griller, griddle or BBQ (note 6). Oil the rack/grill where you place the meatballs.
  • Thread 3 Tsukune onto flat skewers (note 7).
  • Baste tsukune with the sauce using a brush and cook under the griller or on the griddle/BBQ for 1-2 minutes until the meatballs are slightly burnt.
  • Turn over the skewers and cook further 1-2 minutes. Then baste with the sauce, cook 30 seconds on both sides.
  • Serve immediately.

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)



Tsukune Miso Nabe (Chicken-Meatball Hot Pot in Miso Broth) image

Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.

Provided by Tejal Rao

Categories     dinner, poultry, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound ground chicken
2 scallion greens, thinly sliced
1 tablespoon grated ginger
1 tablespoon white miso
1 tablespoon potato starch
1/2 teaspoon fine sea salt
1 quart dashi
2 tablespoons mirin
3 teaspoons white tamari, or soy sauce
1/4 cup white miso
8 ounces mixed mushrooms, such as shimeji, maitake and enoki, sliced or torn roughly into bite-size pieces
14 ounces soft or medium-firm tofu, cut or scooped out into about 8 pieces
4 ounces spinach, pea shoots, rapini or other tender greens, cut into bite-size lengths
1 tablespoon roasted white sesame seeds
Ground yuzu shichimi togarashi, to taste

Steps:

  • Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
  • Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
  • With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
  • Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
  • Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

CHANKO NABE (SUMO WRESTLER HOT POT)



Chanko Nabe (Sumo Wrestler Hot Pot) image

Chanko Nabe is a hot pot dish consumed by sumo wrestlers. The chicken based broth and lots of different ingredients are so delicious.Just like any other hot pot dishes, the list of ingredients is long but you don't have to have all ingredients.Time to make Tsukune is not included. I separated the time to make Chicken Broth since it can be made ahead of time. Cook Time is only to make Chanko Nabe Broth as you only need to prepare the hot pot dish and let the diners cook.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted, and this recipe, so you can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories     Main

Time 1h45m

Number Of Ingredients 21

1000ml / 2.1pt water
1 whole chicken carcass (cut to half (about 600g))
1 piece konbu ((5cm x 10cm / 2" x 4"))
750ml / 1.6pt chicken broth ((made per the instruction, note 1))
100ml / 3.4oz cooking sake
1 tsp salt
2 tbsp mirin
½ tbsp soy sauce
2 tsp sesame oil
1 clove garlic (grated)
1 tsp ginger (grated)
6 Tsukune (balls (note 2))
100g / 3.5oz pork belly (thinly sliced)
100g / 3.5oz chicken thigh fillet (cut to bite size pieces)
1 cluster bok choy ((about 60g / 2.1oz))
150g / 5.3oz Chinese cabbage leaves
35g / 1.2oz carrot
1 stem shallot/scallions
2 shiitake mushrooms
25g / 0.9oz enoki mushrooms
4 slices kamaboko ((5mm / 3⁄16" thick))

Steps:

  • Soak the konbu in a bowl of water (you will use this water later).
  • Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.
  • When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.
  • Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.
  • Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.
  • Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.
  • Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.
  • Turn the heat off and leave until required.
  • Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.
  • Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2" long pieces, by placing a knife.
  • Carrot: Cut a carrot to 5cm / 2" long, then slice vertically to 2-3mm / 1⁄16- ⅛" thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
  • Shallot/Scallions: Diagonally cut to 5cm / 2" long.
  • Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).
  • Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
  • Place all the ingredients in a pot (note 3), clustering each ingredient together.
  • Add the broth to the pot and heat the pot on a portable stove (note 4).
  • Serve with small serving bowls.

More about "tsukune miso nabe chicken meatball hot pot in miso broth recipes"

SESAME MISO HOT POT 胡麻味噌鍋 • JUST ONE COOKBOOK
sesame-miso-hot-pot-胡麻味噌鍋-just-one-cookbook image
2020-02-17 In a large ungreased frying pan, add the sesame seeds and toast them until fragrant. Transfer to the Japanese mortar and pestle (suribachi and surikogi). Grind until 90% of the sesame seeds …
From justonecookbook.com
4.5/5 (22)
Total Time 50 mins
Category Main Course
Calories 441 per serving
  • In a large donabe (earthenware pot, or any large, shallow pot), add 5 cups water, kombu, and 4 dried shiitake mushrooms to make cold brew, vegan-friendly dashi. Set aside while you prep ingredients.
  • Slowly bring the cold brew dashi, covered, to a simmer over medium-low heat. Once simmering, skim off the foam/scum on the dashi.


TSUKUNE (CHICKEN MEATBALLS) RECIPE | BON APPéTIT
tsukune-chicken-meatballs-recipe-bon-apptit image
2012-05-02 Heat a small nonstick skillet over medium heat. Add 2/3 lb. (1 1/2 cups) ground chicken and cook, stirring frequently, until chicken is opaque and just cooked …
From bonappetit.com
4.5/5 (7)
Servings 4-6
  • Heat a small nonstick skillet over medium heat. Add 2/3 lb. (1 1/2 cups) ground chicken and cook, stirring frequently, until chicken is opaque and just cooked through, about 2 minutes. Transfer chicken to a plate and let cool.
  • Combine cooked chicken, remaining 1 1/3 lb. chicken, scallions, miso, and 2 Tbsp. oil in a large bowl. Knead with your hands until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4"-long cylinder. Hold 2 skewers, separating 1" apart at top to form a V shape. Insert tops lengthwise into 1 cylinder. Press meat gently to flatten slightly. Repeat with remaining skewers and meat.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Arrange bricks for yakitori grill. Working in batches, grill skewers, turning every minute, for 4 minutes. Brush with tare and continue cooking, turning once, for 2 minutes. Brush again with tare and grill, turning once, until cooked through, about 2 minutes longer. Serve immediately.


TORI TSUKUNE NABE - JAPANESE CHICKEN MEATBALL HOT POT
tori-tsukune-nabe-japanese-chicken-meatball-hot-pot image
2013-03-25 I settled on making Tori Tsukune Nabe, or Chicken Meatball Hot Pot. I replaced the soy sauce that I would have added to the tsukune (meatballs) with a bit of salt and extra ginger. For the broth I mixed chicken stock with homemade shiitake mushroom broth…
From toriavey.com
4.7/5 (3)
Total Time 1 hr 45 mins
Category Main Course
Calories 199 per serving
  • Put the warm water and dried shiitake mushrooms together in a bowl and let them soak for at least 30 minutes. Then strain the stock through a fine-woven, cloth-lined or fine-mesh strainer to remove any foreign matter. Put the stock into a stock pot for cooking the hot pot. Trim the stems off of the mushrooms, rinse the caps to remove any gritty material, and then squeeze out the excess liquid. Slice the caps into very thin strips and set aside.
  • Combine the ground chicken, egg, chopped leek, grated ginger, and sea salt together in a bowl and set aside.
  • Combine the chicken stock with the shiitake mushroom stock in the stock pot and add the sliced shiitake mushrooms. Place the stockpot over medium-high heat. When the stock begins to boil, reduce the heat to maintain the stock at a simmer.


CHICKEN MEATBALL HOT POT IN MISO BROTH – HAPPY DONABE LIFE
chicken-meatball-hot-pot-in-miso-broth-happy-donabe-life image
Chicken Meatball Hot Pot in Miso Broth. Tsukune Miso Nabe. 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 …
From happydonabelife.com
Estimated Reading Time 1 min


SHISO CHICKEN MEATBALL & GRATED DAIKON HOT POT – HAPPY ...
shiso-chicken-meatball-grated-daikon-hot-pot-happy image
Get the ingredients ready. Add the tsukune (chicken meatballs).. More ingredients are added, then the grated daikon is added in the center. Chopped komatsuna leaves are added and sesame oil is drizzled to finish.. Enjoy with the sansho ponzu or yuzu-kosho (or both!).. If you want to enjoy the shime (finishing course) of soba, make sure to save enough broth…
From happydonabelife.com
Estimated Reading Time 3 mins


THE JOY OF COOKING WITH A DONABE - THE NEW YORK TIMES
the-joy-of-cooking-with-a-donabe-the-new-york-times image
2021-03-24 She regularly shares new nabe recipes on her website. One of my favorites is her tsukune miso nabe, a chicken-meatball hot pot made with a mix of …
From nytimes.com
Author Tejal Rao


CHICKEN MEATBALL HOT POT IN MISO BROTH – TOIRO
chicken-meatball-hot-pot-in-miso-broth-toiro image
Tsukune Miso Nabe 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 …
From toirokitchen.com
Estimated Reading Time 2 mins


MISO-FLAVORED CHANKO NABE (HOT POT) RECIPE BY COOKPAD ...
miso-flavored-chanko-nabe-hot-pot-recipe-by-cookpad image
Great recipe for Miso-flavored Chanko Nabe (Hot Pot). This is my family's chanko nabe (hot pot) recipe. We like the combination of tsukune, fish, and cabbage in this miso chanko nabe. Add vegetables, fish, and tsukune while the broth is boiling. Recipe by …
From cookpad.com


BUTA NABE (PORK MISO HOT POT) - ROTI N RICE
2011-12-05 Add dashi. Combine 1½ cups (360ml) stock and miso in a bowl. Whisk to dissolve miso. Pour mixture back into fondue pot. Bring broth to a gentle boil. Add small portions of pork, tofu, renkon, and carrots into broth and simmer for 2 to 3 minutes. Add vegetables and continue to …
From rotinrice.com
Reviews 37
Category Main Dish
Cuisine Japanese
Total Time 45 mins


RECIPE: PERFECT MISO-FLAVORED CHANKO NABE (HOT POT ...
2021-04-15 Miso-flavored Chanko Nabe (Hot Pot). I've cooked this healthy oyster hot pot made with organic miso, and cleaner ingredients. Normally, water is added on this but I didn't. Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. Chanko Nabe is a specialty hot pot or stewed meal at sumo stables. Any dishes …
From cookcodex.com


TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
Mar 24, 2021 - Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed Press, 2015) The tra…
From pinterest.com


HOW TO COOK APPETIZING MISO-FLAVORED CHANKO NABE (HOT POT ...
2021-01-31 The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot): Use of [Miso broth]. Take 1600 ml of Dashi stock (kombu, bonito base). Get 1 of clove/ piece each Garlic, ginger. Get 1 of cube 〇 Soup stock. Use 50 ml of 〇 Sake. Get 6 tbsp of 〇 Miso. Prepare 50 ml of 〇 Mirin. Prepare 1 dash of 〇 Salt. You need of [Tsukune].
From 99yummyrecipes.com


CHICKEN MEATBALL HOT POT IN MISO BROTH | MISO BROTH, HOT ...
Jan 27, 2020 - Tsukune Miso Nabe 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 co
From pinterest.co.uk


TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
2021-04-15 Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even …
From bbqing.154news.com


RECIPE: YUMMY MISO-FLAVORED CHANKO NABE (HOT POT)
2021-04-15 Great recipe for Miso-flavored Chanko Nabe (Hot Pot). We like the combination of tsukune, fish, and cabbage in this miso chanko nabe. Add vegetables, fish, and tsukune while the broth is boiling. • Chanko Nabe is a very popular style of hot pot dish in Japan. You can cook Miso-flavored Chanko Nabe (Hot Pot) using 21 ingredients and 5 steps. Here is how you achieve that.
From cookcodex.com


MISO RECIPES - NYT COOKING
Browse and save the best miso recipes on New York Times Cooking. X ... Miso-Maple Loaf Cake Dorie Greenspan. 1 hour 10 minutes. Tsukune Miso Nabe (Chicken-Meatball Hot Pot in Miso Broth) Tejal Rao, Naoko Takei Moore. 30 minutes. Chicken Breasts With Miso-Garlic Sauce Nik Sharma. About 1 hour. Sheet-Pan Scallion Chicken With Bok Choy Kay Chun. 45 minutes. Roasted Brussels Sprouts …
From cooking.nytimes.com


TSUKUNE MISO NABE CHICKEN MEATBALL HOT POT IN MISO BROTH
tsukune miso nabe (chicken-meatball hot pot in miso broth) Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015).
From tfrecipes.com


TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
¼ cup white miso 8 ounces mixed mushrooms, such as shimeji, maitake and enoki, sliced or torn roughly into bite-size pieces 14 ounces soft or medium-firm tofu, cut or scooped out into about 8 pieces
From copymethat.com


MISO NABE HOT POT RECIPE : MARTINA’S MIDNIGHT MUNCHIES ...
The point of a hot pot is to easily use up your vegetables, so don’t be too stressed if you can’t find all the perfect ingredients. It’s all about timing and...
From youtube.com


CHICKEN MEATBALL HOT POT IN MISO BROTH | HOT POT RECIPE ...
Nov 27, 2017 - Tsukune Miso Nabe 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 co
From pinterest.co.uk


YAKITORI TSUKUNE RECIPE - JAPANESE CHICKEN MEATBALLS - I ...
2021-02-03 Drain the tofu of excess water then crumble. Add the ground chicken and mix well. Mix in the onion and green beans. Add the beaten egg, Usukuchi soy sauce, sake, 1 tablespoon of sugar, Miso, ginger juice, and Katakuriko. Combine well. If the mixture is too soft, add a bit more Katakuriko. Season with salt and pepper.
From ireallylikefood.com


MISO CHANKO NABE WITH CHICKEN MEATBALLS (SUMO WRESTLER HOT ...
May 3, 2017 - Bluehost - Top rated web hosting provider - Free 1 click installs For blogs, shopping carts, and more. Get a free domain name, real NON-outsourced 24/7 support, and superior speed. web hosting provider php hosting cheap web hosting, Web hosting, domain names, front page hosting, email hosting. We offer affordable hosting, web hosting provider business web hosting, ecommerce ...
From pinterest.ca


94 HOT POTS IDEAS IN 2021 | HOT POT, HOT POT RECIPE, ASIAN ...
Aug 27, 2021 - Explore Gary Caulfield's board "Hot Pots" on Pinterest. See more ideas about hot pot, hot pot recipe, asian recipes.
From pinterest.es


NABE BROTH RECIPES
tsukune miso nabe (chicken-meatball hot pot in miso broth) Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015).
From tfrecipes.com


Related Search