Japanese Chicken Meatball Hot Pot recipe - ingredients, nutrition and when to eat it
This Japanese hot pot gently simmers chicken meatballs, napa cabbage, and mushrooms in dashi broth.
This Japanese hot pot gently simmers chicken meatballs, napa cabbage, and mushrooms in dashi broth. Its warm broth and mild flavors make it perfect for a winter evening or a quiet, comforting meal at home.
Japanese · 35 minutes to cook
Nutrition (per 958g serving): 416.9 kcal · protein 36.9g · carbohydrate 35.6g · fat 17.2g · sodium 2661.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chill the chicken mixture before adding it to the pot so the meatballs are easier to shape.
Tips: Once the meatballs are in, avoid stirring the broth vigorously so they keep their shape.
Tips: Add the crown daisy at the end to preserve its color and aroma.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- Egg — 0.5 pc
- Potato starch — 1 Tbsp
- Soy sauce — 2 tsp
- Ginger — 1 tsp
- Green onion — 20 g
- Napa cabbage — 150 g
- Enoki mushrooms — 80 g
- Shiitake mushrooms — 2 pc
- Crown daisy — 30 g
- Kombu — 5 g
- Bonito flakes — 5 g
- Mirin — 1 Tbsp
- Water — 450 ml
- Salt — 1 tsp