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I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.
Preparation Time : 10
Cook Time : 5
Total Time : 15
1lb ground chicken or 1 lb pork
1⁄4 cup miso (to taste)
1⁄4 cup sake
1⁄4 cup fresh ginger, grated
flour orstarch, as needed
green onion, chopped (optional)
Mix the sake and miso to dissolve the miso.
Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.
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