Ingredients /nutrition
- 400 g minced pork
- 1/4 cup finely shredded leek, soaked in water
- 1 egg yolk
- 2 tsp finely grated ginger
- 1 tsp soy sauce
- 1/4 tsp salt
- 2 tsp potato starch
- 1 thinly sliced carrot
- 280 g thinly sliced daikon
- 180 g fresh shimeji mushrooms
- 2 tsp dashi powder dissolved in
- 1 1/2 l water
- 120 ml sake
- 1 1/2 tbsp red miso paste
- 1 1/2 tbsp white miso paste
- 180 g spinach
- 1 finely sliced spring onion (scallion)
- 2 tbsp finely grated daikon
salt to taste
- 4 cups cooked Jappanese rice
Methods / instructions
- To make meatballs, mix the first 7 ingredients from the ingredient list and set aside.
- Arrange carrots, daikon and mushroom in a casserole dish or Japanese nabe pot.
- Pour over dashi mixture and sake and cover pan.
- Place on a hotplate.
- Bring soup to boil, remove lid and reduce heat.
- Take out 125 ml cooking liquid and combine with red and white miso pastes in a bowl.
- Transfer the miso mixture back to the pot and stir.
- Drop in spoonful of meatball mixture and cook on medium heat.
- Add remaining ingredients and serve when all ingredients are cooked.
Servings: 4
More Japanese Cookery:
Teriyaki | Japanese lunch, dinner | Sushi Sashimi
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