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Meatballs in Miso-Flavored Broth
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Serves : 4-6
Preparation time : 30 minutes
Cooking time : 20 minutes
Ingredients :
1 small carrot, cut into thin strips
300g fresh daikon, cut into thin strips
150g fresh shimeji mushrooms, roots removed and broken into small bunches
2 teaspoons dashi powder dissolved in 11/2 litres water
125ml sake
11/2 tablespoons red miso paste
11/2 tablespoons white miso paste
175g spinach, washed
1 spring onion (scallion), finely sliced
2 tablespoons finely grated daikon
salt to taste
4 cups freshly cooked Jappanese rice
Meatballs :
350g minced pork 1/4 cup finely shredded leek, soaked in water
1 egg yolk
2 teaspoons finely grated ginger
1 teaspoon soy sauce 1/4 teaspoon salt
2 teaspoons potato starch or 1 tablespoon cornflour
Method :
To prepare Meatballs, combine pork, leek, egg yolk, ginger, soy sauce, salt and potato starch or cornflour in a medium bowl and set aside.
In a 2 liter heatproof casserole or Japanese nabe pot, arrange carrots, daikon and mushrooms. Pour over dashi mixture and sake, cover pan and place on a portable hotplate in the center of the dining table.
Bring the soup to the boil, remove lid and reduce heat to low. Remove about 125ml cooking liquid and combine with red and white miso pastes in a small bowl. Add miso mixture back to the pot and stir gently to combine.
Using 2 spoons, drop spoonfuls of meatball mixture into cooking liquid to cook on medium heat.
Add spinach to pan and when vegetables are tender and meatballs cooked, reduce heat to very low to keep warm. Season to taste with salt.
Serve vegetables, meatballs and cooking liquid directly from the pan in small bowls, with side dishes of spring onion and daikon. When all vegetables and meatball are eaten, add the rice to remaining cooking liquid and stir for 2-3 minutes to allow rice to absorb a little of the cooking liquid.
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