Stewed Turnips and Chicken Balls

Name: Stewed Turnips and Chicken Balls (Kokabu To Toriniku Dango )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 6–8 small white turnips, with their leaves or ¼ pound fresh spinach or collard greens if turnip leaves are unavailable; 2⅓ cups dashi (Basic Soup Stock); 1 tablespoon mirin (syrupy rice wine); 1 tablespoon mirin (syrupy rice wine); 6–8 small white turnips, with their leaves or ¼ pound fresh spinach or collard greens if turnip leaves are unavailable; 6–8 small white turnips, with their leaves or ¼ pound fresh spinach or collard greens if turnip leaves are unavailable; 6–8 small white turnips, with their leaves or ¼ pound fresh spinach or collard greens if turnip leaves are unavailable; 6–8 small white turnips, with their leaves or ¼ pound fresh spinach or collard greens if turnip leaves are unavailable; ½ teaspoon salt; 2 teaspoons saké (rice wine); 1 teaspoon sugar; 1 teaspoon soy sauce; 1 pound ground uncooked chicken; ½ beaten egg; 2 teaspoons cornstarch; 1 teaspoon grated fresh ginger; 1 dried shiitake (black Oriental mushroom); 1 dried shiitake (black Oriental mushroom); Peel from ½ lemon; 1 tablespoon soy sauce; 1 tablespoon sugar

Kokabu To Toriniku Dango

Preparation info

Serves
4–6
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Here is a very tasty combination of seasoned ground chicken and turnips, stewed in a faintly sweet broth and garnished with lemon peel.

Ingredients

1 dried shiitake (black Oriental mushroom)
1 pound ground uncooked chicken
½

Asia
Japan
Main course

Method

Cover the dried mushroom for 15–20 minutes with warm water to which a pinch of sugar has been added. Rinse the mushroom under cold water, remove and discard the stem and squeeze out excess liquid. Chop the mushroom into very fine dice.

In a bowl, combine the ground chicken, egg and cornstarch