ingredients:
- 250 g ground chicken
- 1 egg
- 100 g napa cabbage
- (Chinese cabbage)
- 1 long green onion or leek
- 2 shiitake mushrooms
- 1/2 package shimeji mushrooms
- 1/2 package enoki mushrooms
- 10 g ginger (optional)
- 1/2 tablespoon salt
- 1/2 tablespoon soy sauce
- 1 tablespoons sweet sake for seasoning (mirin) or 1/2 tablespoon sugar
- 500 ml 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 (2.5-cm.) 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 5 cm. 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 3 cm. from the end and cut in half.
step 4:
Add the 500 ml 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.
Let everyone start to help themselves to whatever they want. Then cook the remaining meat and vegetables in the same manner. (If needed, add the remaining/more soy sauce.)
comment:
This dish warms you up in the cold seasons. Because it uses chicken and lots of vegetables, it is very low colorie.
