Tsukune in Miso Happy Broth

Name: Tsukune in Miso Happy Broth
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Yield: 4
Cuisine: Soups and stews
Ingredients: 500 g Minced Chicken; 4 Water Chestnuts; 1/2 Yellow Onion; 1 Tbsp Ginger; 1 clove Garlic; 1/2 Carrot; 1 Tbsp Potato Starch; 1 tsp Sesame Oil; 2 Tbsp Light Soy Sauce; 1/2 tsp White Pepper; 100 g Bok Choy; 1 bunch Enoki Mushrooms; 3 Fresh Shiitake Mushrooms; 1 piece Japanese Kombul Dried Kelp; 3 Tbsp Miso White Soybean Paste; 30 g Bonito Flakes; 6 Shallots; Spring Onions; 750 ml Water

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Level

moderate

Cooking

40 min

Preparation

75 min

Ingredients

Servings

Meatballs
Minced Chicken	500 g
Water Chestnuts peeled and finely diced	4
Yellow Onion finely diced	¹⁄₂
Ginger minced	1 tbsp
Garlic minced	1 clove
Carrot finely diced	¹⁄₂
Potato Starch	1 tbsp
Sesame Oil	1 tsp
Light Soy Sauce	2 tbsp
White Pepper	¹⁄₂ 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!