chicken meatballs pot dish

• u.s.
• metric

ingredients:

• 9 ounces ground chicken
• 1 egg
• 3 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 long green onion or leek
• 2 shiitake mushrooms
• 1/2 package shimeji mushrooms
• 1/2 package enoki mushrooms
• 1/2 ounce ginger (optional)
• 1/2 tablespoon salt
• 1/2 tablespoon soy sauce
• 1 tablespoons sweet sake for seasoning (mirin) or 1/2 tablespoon sugar
• 2 1/8 cups sea tangle soup stock
• You can also add your favorite ingredients (e.g., carrot, mushroom, konnyaku, cooked thick white noodles (udon), instant noodles).

step 1:

Thinly slice half of the green onion (or leek) as shown. If used, grate the slices ginger. Mix the ground chicken, egg, the leek slices and grated ginger (optional) in a bowl. Form into 24 (1-in.) balls.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces. Slice the remaining half of the green onion (or leek) diagonally into 2 in. pieces.

step 3:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps in half. Cut off the roots of the shimeji mushrooms. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half.

step 4:

Add the 2 1/8 cups sea tangle soup stock to a pan and boil. Add the mirin (or sugar), salt and soy sauce. Bring to a boil. Add a small amount of each type of mushroom, the chicken meatballs and vegetables. Cover and cook for about 7 minutes.