This tsukune hot pot is my ultimate comfort food, blending together cozy flavors and the wholesome goodness of chicken meatballs with an umami-rich broth. There’s something so satisfying about the combination of tender veggies, hearty tofu, and that perfect hint of ginger and sesame—it’s my go-to for a nourishing, soul-soothing meal!
My Tsukune Hot Pot recipe features the tender meatballs that my savory ground chicken forms when mixed with soy sauce, mirin, and ginger, then dropped into a simmering pot of dashi. I became enamored with this combination of napa cabbage, shiitake mushrooms, and tofu, which might just be the most perfect trifecta of ingredients to hot pot.
Ingredients
Ground chicken:
A versatile, low-fat base for dishes, lean protein is high in protein and low in fat.
Soy sauce:
A savory, umami taste is an essential flavoring in Asian cooking.
Ginger:
Pungent, fragrant, assists in digestion, and adds heat to dishes.
Dashi stock:
Umami-rich, Japanese foundational soup stock elevates the taste.
Napa cabbage:
Low in calories, high in fiber, crunchy, helps with digestion.
Enoki mushrooms:
Antioxidant content is high; this is a delicate texture.
They will boost your immunity.
Shiitake mushrooms:
Flavor that is grounded, a source of bioactive compounds, and as an aid in lowering cholesterol.
Tofu:
A versatile plant-based addition that is high in protein, low in fat, and can be used in many ways.
Ingredient Quantities
- 400g ground chicken
- 1 egg
- 2 tablespoons panko breadcrumbs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups dashi stock
- 2 tablespoons sake
- 1 tablespoon soy sauce (for stock)
- 1 tablespoon mirin (for stock)
- 200g napa cabbage, chopped
- 100g enoki mushrooms, trimmed
- 100g shiitake mushrooms, sliced
- 1 block tofu, cut into cubes
- 1 carrot, thinly sliced
- 1 bunch green onions, chopped
- Fresh coriander for garnish (optional)
Instructions
1. In a mixing bowl, combine the following ingredients: ground chicken, egg, panko breadcrumbs, 1 tablespoon soy sauce, 1 tablespoon mirin, ginger (grated), sesame oil, salt, and black pepper. These ingredients require thorough mixing to ensure an even consistency throughout the mixture. Once mixed, form the mixture into even balls, about 1 inch in diameter. Whether you use a spoon, scoop, or your hands, make sure to keep the size consistent.
2. In a sizable pot, bring the dashi stock to a gentle simmer. To the stock, add the sake, 1 tablespoon soy sauce, and 1 tablespoon mirin, and stir to mix everything together nicely.
3. Add the meatballs to the dashi stock. Simmer them in the stock for about 5-7 minutes. When they are fully cooked, they will float to the surface.
4. Place the napa cabbage in the pot and let it simmer for approximately 5 minutes until it begins to soften.
5. Add the enoki mushrooms, shiitake mushrooms, tofu cubes, and carrot slices. Simmer for another 5 minutes until all the vegetables are tender.
6. Chopped green onions go into the pot next, followed by a simmer of 1-2 additional minutes.
7. Sample the broth and, if needed, adjust the flavor of the base by adding more soy sauce or salt to your appropriate taste level.
8. Take the pot off the heat and serve the tsukune hot pot into individual bowls.
9. If desired, garnish with fresh coriander.
10. Enjoy the hot tsukune hot pot. Savor each and every flavorful spoonful. Do not let it cool down.
Equipment Needed
1. Mixing bowl
2. Grater
3. Measuring spoons
4. Spoon or scoop
5. Large pot with lid
6. Stove
7. Knife
8. Cutting board
9. Serving bowls
FAQ
- Can I use store-bought dashi stock for this recipe?Certainly, using dashi from the store is convenient and works just fine for this recipe.
- Is it possible to substitute the ground chicken with another protein?Certainly, you can use ground pork, turkey, or even a vegetarian alternative like tofu crumbles.
- How can I make the hot pot spicier?You can throw in fresh chili sliced into a few pieces, red pepper flakes sprinkled here and there, or chili oil poured on with a light hand for extra oomph.
- Do I need to peel the ginger before grating?For a better flavor and a smoother texture, it’s recommended to use peeled ginger in the tsukune mixture.
- Can I prepare the tsukune mixture in advance?Indeed, you can prepare the tsukune mixture a day in advance and keep it in the refrigerator until you’re ready to cook.
- Is there an alternative to panko breadcrumbs for the tsukune?In this recipe, you can use ordinary breadcrumbs or crushed crackers as a substitute for panko.
- What can I serve with tsukune hot pot?An excellent accompaniment is steamed rice, which helps soak up the flavorful broth.
Substitutions and Variations
Mince chicken: Mince turkey or mince pork
Panko breadcrumbs: Ordinary breadcrumbs or mashed rice crackers (for a gluten-free alternative)
Dashi stock: Broth made from chicken or vegetables, with a hint of fish sauce.
Sake: Dry white wine or rice vinegar (slightly less is better to avoid a sour taste).
Napa cabbage: Savoy cabbage or bok choy
Pro Tips
1. Moist Meatballs: To ensure your meatballs stay juicy and flavorful, consider chilling the mixture for 15-20 minutes before shaping. This allows the breadcrumbs to absorb moisture and helps the meatballs hold together better during cooking.
2. Flavorful Broth: To enhance the umami flavor of the dashi stock, add a small piece of kombu (kelp) or a handful of dried shiitake mushrooms to the stock as it simmers. Remove them before serving.
3. Vegetable Variation: Experiment with seasonal vegetables for added texture and flavor. Try adding baby bok choy or spinach for a pop of color and nutrition right before serving.
4. Perfect Soup Texture: To keep the tofu from breaking apart while simmering, add it closer to the final stages of cooking. Let it warm through gently to maintain its shape.
5. Serve with Noodles: For an even heartier meal, consider adding cooked udon or soba noodles to the bowls before ladling the hot pot over them. This addition makes it a more filling dish.
Tsukune Hot Pot Recipe
My favorite Tsukune Hot Pot Recipe
Equipment Needed:
1. Mixing bowl
2. Grater
3. Measuring spoons
4. Spoon or scoop
5. Large pot with lid
6. Stove
7. Knife
8. Cutting board
9. Serving bowls
Ingredients:
- 400g ground chicken
- 1 egg
- 2 tablespoons panko breadcrumbs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups dashi stock
- 2 tablespoons sake
- 1 tablespoon soy sauce (for stock)
- 1 tablespoon mirin (for stock)
- 200g napa cabbage, chopped
- 100g enoki mushrooms, trimmed
- 100g shiitake mushrooms, sliced
- 1 block tofu, cut into cubes
- 1 carrot, thinly sliced
- 1 bunch green onions, chopped
- Fresh coriander for garnish (optional)
Instructions:
1. In a mixing bowl, combine the following ingredients: ground chicken, egg, panko breadcrumbs, 1 tablespoon soy sauce, 1 tablespoon mirin, ginger (grated), sesame oil, salt, and black pepper. These ingredients require thorough mixing to ensure an even consistency throughout the mixture. Once mixed, form the mixture into even balls, about 1 inch in diameter. Whether you use a spoon, scoop, or your hands, make sure to keep the size consistent.
2. In a sizable pot, bring the dashi stock to a gentle simmer. To the stock, add the sake, 1 tablespoon soy sauce, and 1 tablespoon mirin, and stir to mix everything together nicely.
3. Add the meatballs to the dashi stock. Simmer them in the stock for about 5-7 minutes. When they are fully cooked, they will float to the surface.
4. Place the napa cabbage in the pot and let it simmer for approximately 5 minutes until it begins to soften.
5. Add the enoki mushrooms, shiitake mushrooms, tofu cubes, and carrot slices. Simmer for another 5 minutes until all the vegetables are tender.
6. Chopped green onions go into the pot next, followed by a simmer of 1-2 additional minutes.
7. Sample the broth and, if needed, adjust the flavor of the base by adding more soy sauce or salt to your appropriate taste level.
8. Take the pot off the heat and serve the tsukune hot pot into individual bowls.
9. If desired, garnish with fresh coriander.
10. Enjoy the hot tsukune hot pot. Savor each and every flavorful spoonful. Do not let it cool down.
