← Nouns Cooking · Japanese

Ingredients

• 250 g Chicken mince
• 1 Spring onion, finely chopped
• 2 tsp Ginger, grated
• 2 tsp Soy sauce
• 4 tbsp Panko breadcrumbs
• 1 tbsp Cornflour (cornstarch)
• 1 small egg, beaten
• 1.5 l chicken stock
• 60 ml Sake
• 4 tbsp Mirin
• 2 cloves Garlic, crushed
• 1 tbsp Ginger, grated
• 100 g white miso
• 300 g boneless chicken thighs, cut into bite-size pieces
• 150 g thinly sliced pork belly, cut into 5 cm pieces
• 400 g medium-firm tofu, cut into cubes
• ¼ Napa (Chinese) cabbage, cut into 5 cm pieces
• 1 Carrot, sliced
• 1 Leek, sliced on the diagonal
• 6 Shiitake mushrooms
• 100 g enoki mushrooms (optional)

Method

1. Mix the meatball ingredients with your hand for 1 minute until sticky. Chill while you prepare the vegetables.
2. In a large pot or donabe, bring the stock, sake, mirin, garlic and ginger to a simmer. Dissolve the miso in a ladle of broth and stir it back in.
3. Add the carrot and cabbage stems and simmer for 5 min.
4. Using two wet spoons, drop walnut-size meatballs into the broth. Add the chicken pieces and simmer for 5 min.
5. Add the tofu, leek, mushrooms, leafy cabbage and pork belly, laying the pork on top. Simmer for 5–8 min until the vegetables are tender and the meatballs and chicken are cooked through (75°C / 165°F).
6. Bring the pot to the table and serve in bowls with plenty of broth. Add cooked udon or rice to the leftover broth at the end.

Tips

• Wrestlers finish with noodles or rice and egg in the broth, so do not skip the last course.
• Contains wheat, soy and egg.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan