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Passover Tori Tsukune Nabe (Japanese Chicken Meatball Hot Pot)

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 servings
Calories: 199 kcal
Course: Main Course
Cuisine: Japanese

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

Instructions

Shiitake Mushroom Broth
    Cup of Yum
  1. 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
  1. Combine the ground chicken, egg, chopped leek, grated ginger, and sea salt together in a bowl and set aside.
Hot Pot
  1. 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.
  2. 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. 
  3. Let the meatballs cook for one minute and then add the cabbage, carrot, and cremini mushrooms. 
  4. 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

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

% 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.