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