Tori Tsukune Nabe

The Tori Tsukune Nabe is truly a cherished dish in my kitchen, especially during those cold winter nights. I still remember the first time I had it at a friend’s family gathering, surrounded by laughter and the warm glow of the kitchen stove. The steaming bowl filled with flavorful broth and tender meatballs made me feel right at home. With each spoonful, I was not only tasting a meal but also savoring the love and warmth that comes from sharing food with family and friends. Now, I make it a tradition to whip up my version of Tori Tsukune Nabe during the colder months, bringing everyone together around the table. The beauty of this dish is that it’s not just about the food; it’s about the memories created while preparing and enjoying it together. It’s the perfect weekend meal that invites conversation and togetherness.

Tori Tsukune Nabe Shopping List

When it comes to making Tori Tsukune Nabe, the ingredients are as important as the method. Each component contributes significantly to the overall flavor, creating the perfect balance of tastes and textures. Here’s a look at what you’ll need:

• Warm Water: 4 cups – This forms the base of your broth, providing the necessary liquid for the cooking process.
• Dried Shiitake Mushrooms: 5-6 large (0.75 ounces) – These add a delightful earthy flavor to the broth.
• Ground Chicken: 1 pound – The main protein source, which forms the tasty meatballs.
• Egg: 1 large – This binds the meatball mixture, giving it a nice texture.
• Leek: 1, white and pale green part, finely chopped – Adds a subtle sweetness and aromatic flavor.
• Fresh Grated Ginger: 1 tablespoon – This ingredient imparts a fresh zing and warmth to the dish.
• Sea Salt: 1 teaspoon – Essential for enhancing all the flavors in the broth.
• Chicken Stock: 4 cups – Enriches the broth, making it even heartier.
• Napa Cabbage: 1/2 small, roughly chopped – Adds crunch and nutrition to the pot.
• Medium Carrot: 1, cut in half lengthwise, then sliced crosswise – For sweetness and color.
• Cremini Mushrooms: 4 ounces, sliced – These provide additional texture and earthiness.
• Black Pepper: 1/2 teaspoon – For seasoning and a hint of spice.

How to Make Tori Tsukune Nabe

Making Tori Tsukune Nabe is a delightful process that fills your home with enticing aromas. Each step is straightforward, allowing you to focus on the joy of cooking. Let’s dive into the detailed instructions for creating this heartwarming dish:

1. Begin by gathering your ingredients. In a bowl, combine the warm water and dried shiitake mushrooms. Allow them to soak for at least 30 minutes. This step is crucial as it extracts the rich flavors from the mushrooms, which will later enhance your broth.

2. Once the mushrooms have soaked, strain the stock through a fine-woven cloth or a fine-mesh strainer to remove any solid particles. This ensures a clear broth. Transfer the strained stock into a large stockpot.

3. Trim the stems off of the soaked shiitake mushrooms, rinse the caps under cold water to eliminate grit, and gently squeeze out any excess liquid. Slice the caps into very thin strips, setting them aside for later.

4. In a large mixing bowl, combine the ground chicken, egg, finely chopped leek, grated ginger, and sea salt. Mix well until everything is evenly incorporated. You’re creating the base for your meatballs, so make sure it’s well blended.

5. Now, return to your stockpot. Combine the chicken stock with the strained shiitake mushroom stock. Add the sliced shiitake mushrooms to the pot. Place the pot on the stove over medium-high heat. Bring the mixture to a boil.

6. Once the stock begins boiling, reduce the heat to maintain a gentle simmer. This is where the flavors meld together beautifully. As this simmers, scoop tablespoonfuls of the meat mixture and shape them into balls using two spoons.

7. Carefully drop the meatballs into the simmering broth one by one. It’s essential to do this gently to avoid splashing. Let the meatballs cook for about one minute in the broth to begin setting.

8. After the meatballs have cooked for a minute, add the napa cabbage, carrot, and cremini mushrooms to the pot. These vegetables will not only provide flavor but also color to your dish.

9. Cover the stockpot with a lid and allow the Tori Tsukune Nabe to cook for about 5 minutes, adjusting the heat as necessary to keep the broth simmering gently. You’ll know it’s ready when the vegetables are tender and the meatballs are cooked through, with no pink remaining.

10. Finish off your Tori Tsukune Nabe by seasoning it with freshly ground black pepper. Serve hot, and enjoy the delightful blend of flavors!

Ways to Adapt This Recipe

Whether you want to tweak the flavors or accommodate different dietary needs, there are countless ways to adapt Tori Tsukune Nabe. Here are some tips:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Freezing: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can last up to 2 months in the freezer.
• Pairing: Serve with a side of steamed rice or crusty bread to soak up the delicious broth.
• Add Spice: For a kick, consider adding a splash of chili oil or fresh chili slices to your bowl before serving.
• Vegan Version: Substitute the ground chicken with plant-based protein and use vegetable broth instead of chicken stock for a meatless option.
• Broth Depth: Enhance the broth’s flavor by adding a splash of soy sauce or mirin during cooking.

What Complements This Tori Tsukune Nabe

• Rice: Serve with steamed rice to soak up the rich broth.
• Salad: A fresh green salad with a light dressing can provide a crisp contrast to the warm dish.
• Seasonal Vegetables: Pair with seasonal vegetables to enhance the meal and add freshness.
• Occasion: Perfect for winter gatherings, family dinners, or cozy nights in.
• Leftover Storage: Store any leftovers in the fridge for easy reheating the next day.
• Serving Style: Serve directly from the pot for a communal dining experience, encouraging sharing and conversation.

FAQ

Conclusion

Tori Tsukune Nabe is a heartwarming dish that embodies the comfort of home cooking. The combination of tender meatballs, flavorful broth, and fresh vegetables creates a memorable dining experience. I encourage you to try making it yourself and share the warmth with your loved ones. This recipe not only fills the belly but also nourishes the soul, making it a perfect addition to your winter meals.

Tori Tsukune Nabe

The ultimate comfort food, Tori Tsukune Nabe brings together warm, flavorful broth and tender meatballs for an easy weeknight dinner. Each bowl is a hug in a dish, perfect for chilly nights. You'll want to make this again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups Warm Water
• 5-6 large Dried Shiitake Mushrooms (0.75 ounces)
• 1 pound Ground Chicken
• 1 large Egg
• 1 unit Leek white and pale green part, finely chopped
• 1 tablespoon Fresh Grated Ginger
• 1 teaspoon Fine Sea Salt
• 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

Equipment

• Saucepan
• Oven
• Large Pot
• Grater
• Mixing Bowl
• Chef's Knife

Method

 

1. Begin by gathering your ingredients. In a bowl, combine the warm water and dried shiitake mushrooms. Allow them to soak for at least 30 minutes. This step is crucial as it extracts the rich flavors from the mushrooms, which will later enhance your broth.
2. Once the mushrooms have soaked, strain the stock through a fine-woven cloth or a fine-mesh strainer to remove any solid particles. This ensures a clear broth. Transfer the strained stock into a large stockpot.
3. Trim the stems off of the soaked shiitake mushrooms, rinse the caps under cold water to eliminate grit, and gently squeeze out any excess liquid. Slice the caps into very thin strips, setting them aside for later.
4. In a large mixing bowl, combine the ground chicken, egg, finely chopped leek, grated ginger, and sea salt. Mix well until everything is evenly incorporated. You’re creating the base for your meatballs, so make sure it’s well blended.
5. Now, return to your stockpot. Combine the chicken stock with the strained shiitake mushroom stock. Add the sliced shiitake mushrooms to the pot. Place the pot on the stove over medium-high heat. Bring the mixture to a boil.
6. Once the stock begins boiling, reduce the heat to maintain a gentle simmer. This is where the flavors meld together beautifully. As this simmers, scoop tablespoonfuls of the meat mixture and shape them into balls using two spoons.
7. Carefully drop the meatballs into the simmering broth one by one. It’s essential to do this gently to avoid splashing. Let the meatballs cook for about one minute in the broth to begin setting.
8. After the meatballs have cooked for a minute, add the napa cabbage, carrot, and cremini mushrooms to the pot. These vegetables will not only provide flavor but also color to your dish.
9. Cover the stockpot with a lid and allow the Tori Tsukune Nabe to cook for about 5 minutes, adjusting the heat as necessary to keep the broth simmering gently. You’ll know it’s ready when the vegetables are tender and the meatballs are cooked through, with no pink remaining.
10. Finish off your Tori Tsukune Nabe by seasoning it with freshly ground black pepper. Serve hot, and enjoy the delightful blend of flavors!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Freezing: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can last up to 2 months in the freezer.
• Pairing: Serve with steamed rice or crusty bread to soak up the delicious broth.
• Add Spice: For a kick, consider adding a splash of chili oil or fresh chili slices to your bowl before serving.
• Vegan Version: Substitute the ground chicken with plant-based protein and use vegetable broth instead of chicken stock for a meatless option.
• Broth Depth: Enhance the broth’s flavor by adding a splash of soy sauce or mirin during cooking.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.