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Tori tsukune nabe recipe

Created by Deborah Kaloper

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Cuisine: Japanese
Serves 4

Ingredients

2 tsp (10g) instant dashi*
60ml (¼ cup) cooking sake*
60ml (¼ cup) mirin
80ml (⅓ cup) salt-reduced soy sauce
½ small carrot, cut into julienne
8 shiitake mushrooms, stems removed
100g enoki mushrooms, trimmed
125g Chinese cabbage (wombok), thinly sliced

Tori tsukune (chicken dumplings)
500g minced chicken
1 egg
1cm-piece ginger, finely grated
1 tbsp finely chopped leek, white part only
3 tsp soy sauce
1 tbsp potato flour or cornflour

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Preparation

To make dumplings, combine all the ingredients in a large bowl.

To make dashi broth, place 1.6L water and instant dashi in a large saucepan and bring to the boil. Stir in sake, mirin and soy sauce, then reduce heat to medium and keep at a gentle simmer.

Using 2 tablespoons, shape dumpling mixture into 16 balls. Working in 2 batches, drop the dumplings in the dashi broth and cook for 5 minutes or until they are cooked through. Remove with a slotted spoon and divide among bowls with carrot, mushrooms and cabbage. Ladle over dashi broth and serve immediately.

* Instant dashi is available in powder form or granules, and is available from Asian food shops, together with the cooking sake.

DRINK Coedo Ruri Pilsner, Japan ($7 per bottle)

As seen in Feast magazine, Issue 7, pg98.

Photography by Anson Smart.

If you enjoyed this Tori tsukune nabe recipe then browse more Japanese recipes, noodle and dumpling recipes, meat recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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