Yukimi Hot Pot
- Cook
- 35 min
[LOW] 30 min
[MED] 5 min
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
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.
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.
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