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Tsukune Hot Pot
Tsukune Hot Pot, or Tori Dango Nabe, is a Japanese hot pot recipe where ginger-flavored chicken meatballs are simmered in a dashi-based broth along with a healthy mix of tofu, vegetables, and mushrooms. Cooked at the table in a donabe clay pot, it’s a warm and comforting family-style dinner for fall and winter nights.
For the Broth
- 6 cups water
- 1 piece kombu (dried kelp) (12 g; 5 inches x 5 inches, 13 x 13 cm for 4 servings)
- 3 Tbsp sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
For the Tsukune (Yields 23 1½-Inch Meatballs)
- 3 green onions/scallions (reserve some for the dipping sauce)
- 1 lb ground chicken
- ½ tsp kosher salt (Diamond Crystal; use half for table salt)
- 2 tsp sake
- 1 large egg (50 g w/o shell)
- 3 inches ginger (1 Tbsp grated for 4 servings)
- 1 tsp soy sauce
- 3 Tbsp potato starch or cornstarch
For the Hot Pot
- ¼-½ napa cabbage (small; 0.6-1.1 lb, 250-500 g for 4 servings)
- 1 bunch shungiku (chrysanthemum greens) (8 oz, 227 g for 4 servings)
- 1 daikon radish (1 lb, 454 g for 4 servings)
- 1 carrot (5 oz, 142 g for 4 servings)
- 1 gobo (burdock root) (8 oz, 227 g for 4 servings)
- 1 Tokyo negi (naga negi; long green onion) (3 oz, 85 g for 4 servings)
- 1 package medium-firm tofu (momen dofu) (14 oz, 397 g for 4 servings)
- 1 package shimeji mushrooms (3.5 oz, 100 g for 4 servings)
- 8 shiitake mushrooms (3 oz, 85 g for 4 servings)
For Serving
- ponzu (for the dipping sauce)
- shichimi togarashi (Japanese seven spice) (optional)
- Japanese sansho pepper (optional)
- yuzu kosho (Japanese citrus chili paste) (optional)
*Recipe on video and text may differ from each other!
How to cook Tsukune Hot Pot:
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