Tsumire Japanese Nabe Meatballs Recipes

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TSUMIRE - JAPANESE NABE MEATBALLS



Tsumire - Japanese Nabe Meatballs image

I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.

Provided by Stovepipe

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground chicken or 1 lb pork
1/4 cup miso (to taste)
1/4 cup sake
1/4 cup fresh ginger, grated
1 egg
flour or starch, as needed
green onion, chopped (optional)

Steps:

  • Mix the sake and miso to dissolve the miso.
  • Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
  • Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.

JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)



Jidori Tsukune (Japanese Chicken Meatballs) image

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.

Provided by Sylvan Mishima Brackett

Time 1h30m

Yield 10 skewers

Number Of Ingredients 12

1 cup sake
1 cup soy sauce
½ cup mirin (sweet Japanese rice wine)
½ cup zarame sugar or demerara sugar
1 lb. skin-on, boneless chicken thighs or 1 lb. ground dark-meat chicken and 2 Tbsp. chicken fat
½ small onion, finely chopped
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1¾ tsp. mirin (sweet Japanese rice wine)
1½ tsp. finely grated yuzu or lemon zest
1 cup glutinous sweet rice flour
Shichimi togarashi and lemon wedges (for serving)
Ten 6" bamboo skewers, soaked at least 1 hour, or metal skewers

Steps:

  • Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
  • If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
  • If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
  • Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
  • Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
  • Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
  • Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
  • Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
  • Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
  • Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.

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.

JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO)



Japanese Meatballs in Sweet Soy Sauce (Niku Dango) image

The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.

Provided by nuwa8191

Categories     Pork

Time 50m

Yield 16-20 meatballs

Number Of Ingredients 14

8 ounces ground pork
2 ounces lettuce, finely chopped
3 ounces carrots, finely grated
1 tablespoon sake
1 pinch salt
1/2 beaten egg
1 tablespoon cornflour
1 teaspoon sesame oil (optional)
4 tablespoons water
1 tablespoon sake
1 tablespoon mirin
1 tablespoon caster sugar
1 tablespoon light soy sauce
2 tablespoons cornflour

Steps:

  • Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
  • Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
  • Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
  • Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
  • Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
  • Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
  • Pour the meatballs with sauce onto a serving plate and serve!

TSUKUNE W/YUZU SAUCE (YAKITORI STYLE JAPANESE MEATBALLS)



Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) image

Make and share this Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) recipe from Food.com.

Provided by Member 610488

Categories     Meat

Time 40m

Yield 24 skewers

Number Of Ingredients 22

2 1/2 lbs chicken thigh meat, ground
1 1/4 lbs pork, ground
10 ounces beef, ground
5 ounces panko Japanese-style bread crumbs (kikkoman brand is recommended)
1/3 cup sake
1/3 cup tamari soy sauce
1/3 cup green onion, chopped
3 shiitake mushroom caps, dried, soaked, stemmed and minced
2 1/2 tablespoons ginger juice
2 1/2 tablespoons mirin
1 tablespoon shiso leaves or 1 tablespoon basil leaves, chopped
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
1 1/4 teaspoons red pepper seasoning (Ichimi, Japanese red pepper)
1 kombu seaweed (4-inch x 6-inch)
1 gln water
24 bamboo skewers (6 inch long)
1 1/2 cups soy sauce (kikkoman is recommended)
1 1/2 cups mirin
3/4 cup sake
3/4 cup sugar
1 1/2 tablespoons yuzu juice or 1 1/2 tablespoons tangerine juice

Steps:

  • In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
  • Form into 72 (1-ounce) meatballs. Refrigerate.
  • In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
  • Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
  • When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
  • In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
  • Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.

Nutrition Facts : Calories 200, Fat 10.7, SaturatedFat 4.2, Cholesterol 31.5, Sodium 1611.6, Carbohydrate 11.8, Fiber 0.3, Sugar 7.6, Protein 10.3

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