Passover Tori Tsukune Nabe (Japanese Chicken Meatball Hot Pot)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
199 kcal
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Course
Main Course
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Cuisine
Japanese
Passover Tori Tsukune Nabe (Japanese Chicken Meatball Hot Pot)
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A unique Japanese Kosher for Passover dish, Tori Tsukune Nabe, or Japanese Chicken Meatball Hot Pot. Light, healthy and delicious recipe from Rachel Hutchings of La Fuji Mama.
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Ingredients
Shiitake Mushroom Broth Ingredients
- 4 cups warm (but not boiling) water
- 5-6 large dried shiitake mushrooms (.75 ounces)
Tsukune (Chicken Meatball) Ingredients
- 1 pound ground chicken
- 1 large egg
- 1 leek, white and pale green part, finely chopped
- 1 tablespoon fresh grated ginger
- 1 teaspoon fine sea salt
Hot Pot Ingredients
- 4 cups chicken stock
- 1/2 small napa cabbage, roughly chopped (core removed and discarded)
- 1 medium carrot, cut in half lengthwise, then cut into slices crosswise (half-moon shape)
- 4 ounces cremini mushrooms, sliced
- 1/2 teaspoon freshly ground black pepper
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Instructions
Shiitake Mushroom Broth
- Put the warm water and dried shiitake mushrooms together in a bowl and let them soak for at least 30 minutes. Then strain the stock through a fine-woven, cloth-lined or fine-mesh strainer to remove any foreign matter. Put the stock into a stock pot for cooking the hot pot. Trim the stems off of the mushrooms, rinse the caps to remove any gritty material, and then squeeze out the excess liquid. Slice the caps into very thin strips and set aside.
Tsukune (Chicken Meatball) Mixture
- Combine the ground chicken, egg, chopped leek, grated ginger, and sea salt together in a bowl and set aside.
Hot Pot
- Combine the chicken stock with the shiitake mushroom stock in the stock pot and add the sliced shiitake mushrooms. Place the stockpot over medium-high heat. When the stock begins to boil, reduce the heat to maintain the stock at a simmer.
- Scoop tablespoonfuls of meat mixture with one spoon, then use a second spoon to shape the spoonfuls into balls and gently drop them into the simmering broth, one at a time.
- Let the meatballs cook for one minute and then add the cabbage, carrot, and cremini mushrooms.
- Cover the pot with a lid and let the hot pot cook for about 5 minutes, adjusting the heat as necessary to maintain the stock at a gentle simmer. The hot pot is ready when the vegetables are cooked through and the meatballs are no longer pink in the center. Season the hot pot with the freshly ground black pepper and serve.
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
10g
(3%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
100mg
(33%)
Sodium
693mg
(29%)
Potassium
730mg
(21%)
Sugar
3g
(6%)
Vitamin A
1990IU
(40%)
Vitamin C
2.7mg
(3%)
Calcium
34mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 693mg | 29% |
| Potassium | 730mg | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1990IU | 40% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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