Tsumire Japanese Nabe Meatballs Recipes

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Steps:

• Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
• Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
• With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
• Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
• Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

TSUKUNE W/YUZU SAUCE (YAKITORI STYLE JAPANESE MEATBALLS)

Steps:

• In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
• Form into 72 (1-ounce) meatballs. Refrigerate.
• In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
• Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
• When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
• In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
• Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.

TSUMIRE - JAPANESE NABE MEATBALLS

Steps:

• 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.