Chicken Meatballs Hot Pot (“Tori Dango Nabe”)

The broth will taste deeper and deeper as you cook.  Let’s end the meal with ramen!

Printable viewTori_Dango_Nabe_files/Tori%20Dango%20Nabe.pdf

Ingredients

(for medium-size Classic-style Donabe) - 2 hearty servings


(Chicken meat balls)

3/4 pound ground chicken

1 egg

1 tablespoon  sake

2/3 tablespoon  katakuriko (potato starch)

1/2  tablespoon  grated ginger

salt and pepper to taste


Your choice of vegetables and other ingredients…such as julienned carrots, mushrooms, tofu, mizuna, Napa cabbage, etc.


1.2 to 1.5 liters  Chinese-style chicken stock

*It’s good to make extra stock, so that you can add to the donabe


Your choice of dipping sauce(s) such as ponzu and sesame sauce


“Yakumi” or Condiments, such as scallions, grated ginger, yuzu kosho, black pepper.


(for “Shime” or to finish the meal - optional)

1 to 2 servings of fresh ramen or egg noodles

3 tablespoons of white sesame paste

salt and pepper

La-yu


Procedure

  1. 1.Combine the ingredients for Chicken meat balls in a bowl and mix well.  Set aside.

  2. 2.Cut the vegetables and other ingredients and set aside in a plate or a bowl.

  3. 3.Set the potable gas burner at the dining table.  Heat the chicken stock in the donabe over medium-high heat on the burner. 

  4. 4.Bring it to boil and reduce to simmer.

  5. 5.By using a spoon or spatula, scoop a bite-size piece of chicken and gently drop into the broth one by one (4-6 balls at a time is recommended).  Cook the chicken for about three minutes.

  6. 6.Add the vegetables and other ingredients.

  7. 7.Once everything is cooked, enjoy with the dipping sauce(s) and condiments.  You can continue to cook as you eat until you are full or the ingredients are gone.


Back to “Classic Donabe” recipes Classic_Donabe_Recipes.htmlshapeimage_3_link_0

It’s good to prepare two kinds of dipping sauces to enjoy the variations.

(For “Shime” or to finish the meal - Optional)


After cooking all the meat and vegetables, the broth becomes really rich and deep in flavor.  It’s a great idea to take advantage of this precious broth to make a rice or noodle dish with it.


  1. 1.Make sure there is enough amount of chicken stock left in the donabe (about half way full).

  2. 2.Dissolve the sesame paste, then season with salt and pepper.

  3. 3.In a separate pot, boil the water.  Cook the noodles half-way and rinse with cold water.

  4. 4.Add the par-cooked noodles to the donabe.

  5. 5.When the noodles are cooked al dente, serve the noodles and soup into individual bowls. 

  6. 6.Enjoy with your choice of “Yakumi”, such as shichimi or black pepper.