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Tsumire - Japanese Nabe Meatballs

Tsumire - Japanese Nabe Meatballs


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.

Cooking Time

Preparation Time : 10

Cook Time : 5

Total Time : 15


Serves 4

  • 1lb ground chicken or 1 lb pork

  • 1⁄4 cup miso (to taste)

  • 1⁄4 cup sake

  • 1⁄4 cup fresh ginger, grated

  • 1 egg

  • flour orstarch, as needed

  • green onion, chopped (optional)


  • 01

    Mix the sake and miso to dissolve the miso.

  • 02

    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.

  • 03

    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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