Tsukune in Miso Happy Broth
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Tsukune in Miso Happy Broth

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Level

moderate

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Cooking

40 min

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Preparation

75 min

Ingredients

Servings

4
Meatballs
Minced Chicken
500 g
Water Chestnuts
peeled and finely diced
4
Yellow Onion
finely diced
12
Ginger
minced
1 tbsp
Garlic
minced
1 clove
Carrot
finely diced
12
Potato Starch
1 tbsp
Sesame Oil
1 tsp
Light Soy Sauce
2 tbsp
White Pepper
12 tsp
Vegetables
Bok Choy
100 g
Enoki Mushrooms
1 bunch
Fresh Shiitake Mushrooms
3
Miso Broth
Japanese Kombul Dried Kelp
approx. 5x15cm
1 piece
Miso White Soybean Paste
3 tbsp
Bonito Flakes
30 g
Shallots
finely sliced and fried
6
Spring Onions
finely sliced
Water
boiling
750 ml

How to cook

Prepare meatballs

  • Mix ingredients for meatballs thoroughly. Divide the meat mixture into 16 portions and form meatballs, flattening slightly.
  • Divide the meat mixture into equal portions and form meatballs, flattening slightly.
  • Sear till brown and set aside.

Prepare miso broth

  • Add kelp to boiling water and turn off the heat. Steep for 20 mins and remove the kelp.
  • Add bonito flakes and simmer the stock for 30 secs, let cool for 5 mins and strain.
  • Add miso and mix broth thoroughly over low heat.

Start cooking

  • Gently simmer the vegetables and mushrooms in miso broth for 15 minutes over low heat, then cook the meatballs for 5 mins.
  • Garnish with fried shallots, sesame oil and spring onions. Itadakimasu!
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