Muzutaki Nabe December 10, 2013 by Fiona Maclean Muzutaki Nabe Print recipe Print with all photos Print with main photo Print text only Serves 4 Prep time 15 minutes Cook time 15 minutes Total time 30 minutes Allergy Egg asdasdasdasd Main Dish Misc Serve Hot Region Asian asd atsuko Ingredients Chicken meat balls (tuskune) 400g Chicken thigh fillet (minced or finely chopped by hand) 10g Chives 1 teaspoon Seasalt 1/4 teaspoon Ground black pepper 2 teaspoons Ginger (grated) 1 Egg 1 tablespoon Katakuriko (potato starch) Nabe 150g Firm tofu (cut into 8 pieces) 1/2 Chinese cabbage (cut into 5cm lengths) 2 Leeks (cut diagonally into 2cm lengths) 1 Carrot (sliced very thinly) 4 Mushrooms (stems removed) 1 bunch Wild rocket Base Soup 1l Chicken Stock Ponzu dipping sauce 60ml Shoyu (dark soy) 60ml Mirin 60ml Rice vinegar 1 Ponzu (I believe this is a recipe error and is actually 60ml of lemon or lime juice) 1/2 Daikon Yuzu gosho (to taste - this is a green chilli pepper paste with yuzu citrus) Directions Chicken meat balls (tuskune) Step 1 Combine all the ingredients for the chicken meatballs in a bowl, mix well and set aside Nabe Step 2 Place the ingredients for the Nabe in a bowl on one side Ponzu dipping sauce Step 3 Mix the shoyu, mirin, rice vinegar and citrus together. Peel and grate the daikon and strain any excess water. Put to one side Step 4 Bring the stock to a boil in a pot Step 5 Add the chicken meat balls, shaping them using two spoons to create a quenelle. Then add in the remaining ingredients. Step 6 When the chicken meatballs and vegetables are cooked through (about 10-15 minutes), serve by adding mixture from the cooking pot to a bowl containing a little ponzu sauce, daikon and yuzu goshho. Step 7 Once the chicken and vegetables are eaten, the remaining stock can be mixed with cooked rice and a beaten egg to create a second dish.