Tsukune in Miso Happy Broth
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Tsukune in Miso Happy Broth

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Level

moderate
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Cooking

40 min
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Preparation

75 min
Ingredients
Servings
4
Meatballs
Chicken, minced
500 g
Water Chestnuts, peeled and finely diced
4
Yellow Onion, finely diced
1⁄2
Ginger, minced
1 tbsp
Garlic, minced
1 clove
Carrot, finely diced
1⁄2
Potato Starch
1 tbsp
White Pepper
1⁄2 tsp
Light Soy Sauce
2 tbsp
Sesame Oil
1 tsp
Vegetables
Bok Choy
100 g
Enoki Mushrooms
1 bunch
Fresh Shiitake Mushrooms
3
Miso Broth
Shallots, finely sliced and fried
6
Marumo Aoki Miso White Soybean Paste (No Additives)
3 tbsp
Bonito Flakes
30 g
Kombu (Japanese Kelp) (approx. 5x15cm)
1 piece
boiling water
750 ml
Thai Spring Onions, finely sliced
How to cook
Step 1
  • Mix ingredients for meatballs thoroughly. Divide the meat mixture into 16 portions and form meatballs, flattening slightly.
Step 2
  • Sear till brown and set aside.
Step 3
  • Add kombu to boiling water and turn off the heat. Steep for 20 mins and remove the kombu.
Step 4
  • Add bonito flakes and simmer stock for 30 secs, let cool for 5 mins and strain.
Step 5
  • Add miso and mix broth thoroughly over low heat.
Step 6
  • Gently simmer the vegetables and mushrooms in miso broth for 15 minutes over low heat, then cook the meatballs for 5 mins.
Step 7
  • Garnish with fried shallots, sesame oil and spring onions. Itadakimasu!
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