Yukimi Hot Pot
Cooking Flow
- Cook
-
[LOW] 30 min
[MED] 5 min
Ingredients
Chicken Meatballs
- ⅔ lb (300 g) ground chicken thigh
- 1 large egg
- ¼ carrot, finely chopped
- 1” piece fresh ginger, peeled and grated
- 1 teaspoon kosher salt
- 4 cod fillets, cut in half
- ¼ napa cabbage, diagonally sliced into bite-size pieces
- 4 shiitake mushroom
- 1 pack shimeji mushroom, stems removed and separated
- 2 Japanese leeks, diagonally sliced
- ½ radish, peeled and grated
- ¼ bunch mizuna (Japanese mustard green), cut in 4 pieces
- 2 ½ cups (600 ml) dashi stock (preferrably ichibandashi)
- 2 tablespoons usukuchi (light color) soy sauce
- 2 tablespoons mirin
DIRECTIONS
In a large bowl, thoroughly mix ingredients for Chicken Meatballs. Set aside.
Add napa cabbage, shiitake, shimeji, leeks, and cod fillets to the pot in that order. Cover and steam over [LOW] heat for 30 minutes.
Uncover and add dashi stock, soy sauce, and mirin. Next, carefully spoon in bite-sized scoops of Chicken Meatballs into the pot. Add grated daikon and mizuna, then cover and simmer over [MED] heat for 5 minutes.
Note
Thoroughly kneading the chicken is key to capturing its juiciness and ensuring the meatballs maintain a well-formed shape.
Adjust the quantity of ginger based on your personal preference for the meatballs.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
