Ginger Chicken Meatballs
"Oh, those are super easy to make. Even Fushiguro can make them. I taught him how." —Yuji Itadori, Jujutsu Kaisen
⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 35
Ingredients
| 1 1/2 pounds (680 g) | ground chicken (for the chicken meatballs) | |
| 1 | large egg | |
| 2 | scallions, thinly sliced | |
| 2 teaspoons | 10 ml | ground ginger |
| 5 cloves | garlic, minced | |
| 1 1/2 tablespoons | 23 ml | soy sauce |
| 1/4 teaspoon | 1.3 ml | salt |
| 1/8 teaspoon | 0.6 ml | black pepper |
| 6 1/2 cups (1.5 L) | water (for the broth) | |
| 1/2 teaspoon | 2.5 ml | dashi powder |
| 2 tablespoons | 30 ml | soy sauce (for the broth) |
| — | Salt and black pepper, to taste | |
| 1 1/2 tablespoons | 23 ml | white miso |
| 1 bundle | oyster mushrooms | |
| 1 | large carrot, peeled and sliced 1/4 inch (6 mm) thick | |
| 1 bundle | crown daisies (or bok choy) | |
| 1 piece (3 inches, or 7.5 cm, long) | large leek, sliced 1/4 inch (6 mm) thick |
Instructions
Yield: 4 servings Prep: 15 minutes Cook: 15 minutes
- To make the chicken meatballs: In a large bowl, mix the ground chicken and egg in one direction until combined and becomes a paste.
- Add the scallions, garlic, 1 1/2 tablespoons soy sauce, salt, and pepper to the meat mixture and combine well. (You may test the flavor by frying a small piece of the mixture and adjusting the seasonings as you see fit.)
- To make the broth: In a large pot, combine the water, dashi powder, and 2 tablespoons soy sauce and stir to combine. Bring to a boil over high heat, then reduce the heat to medium and let simmer while you form the meatballs.
- To form the meatballs, hold a spoon in each hand and grab a 1 1/2-inch (4 cm) portion of the meat mixture with one spoon, pushing it into the simmering broth with the other spoon. Repeat until all the meat is used; this recipe makes about 35 meatballs.
- Dissolve the miso with a little hot broth in a ladle or small bowl, then add the miso, mushrooms, carrots, crown daisies, and leeks to the broth and cook for 8 minutes. The meatballs are cooked when they become firm, 8 to 10 minutes. Ladle into individual serving bowls and serve hot.
Note: For an even heartier meal, you can add ramen or udon noodles to cook in the broth or serve the dish with rice.