Tsumire Japanese Nabe Meatballs Recipes

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Steps:

• Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
• Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
• With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
• Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
• Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

TSUMIRE - JAPANESE NABE MEATBALLS

Steps:

• Mix the sake and miso to dissolve the miso.
• Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
• Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.

TSUKUNE (JAPANESE CHICKEN MEATBALLS)

Steps:

• Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
• Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Brush glaze over meatballs before serving.

JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO)

Steps:

• Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
• Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
• Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
• Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
• Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
• Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
• Pour the meatballs with sauce onto a serving plate and serve!