Tori Dango Nabe

Name: Tori Dango Nabe (Chicken Meatball Hotpot)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tablespoons mirin; 100 ml (3½ fl oz) sake; 1 pinch salt; juice of ¼ yuzu; 2 tablespoons soy sauce; 1.2 litres (42 fl oz) dashi; 4 tablespoons soy sauce; 2 cm (¾ in) ginger, finely chopped; 4 scallops, finely chopped – optional; 1 teaspoon soy sauce; 2 tablespoons rice vinegar; freshly ground pepper; ½ onion, very finely chopped; yuzu koshou (savoury yuzu and chilli jam); 4 cm x 4 cm (1½ in x 1½ in) piece kombu; 1 leek (white part); 2 handfuls rocket (arugula); thinly sliced spring onions (scallions); shichimi (Japanese 7-spice mix); ½–1 lettuce, such as red oak or iceberg; 2 tablespoons potato starch; 1 packet of tofu (about 400 g/14 oz); 10 fresh shiitake mushrooms; 1 bunch nira*; 1 egg; 350 g (12 oz) minced (ground) chicken; 1 bunch sorrel

Chicken Meatball Hotpot

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

½–1 lettuce, such as red oak or iceberg
1 leek (white part)
1 bunch<

Method

Wash the lettuce and separate the leaves. Cut the leek into 2 cm (¾ in) slices on the diagonal. Cut the nira in half. Remove the stems of the shiitake mushrooms. Cut the tofu into 3 cm (1¼ in) cubes. Place the sorrel an rocket on a plate.

Combine all the chicken meatball ingredients well in a bowl, then set aside in the refrigerator.

Place all the soup ingredients in a pot with