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Boiled dish (boiled meatballs with Chinese cabbage and enoki mushrooms) | Recipe transcription of Hisako Okuzono's daily recipe [Home Cooking Expert Official Channel]

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Enoki : 1 bag
塩 : 小さじ1/4
片栗粉 : 大さじ1
豚ひき肉 : 150g
生姜 : 1片
醤油 : 大さじ1
(A) Soy sauce : 大さじ1
(A)Mirin : 大さじ1
白菜 : 1/8 share
水 : 100ml

Time required

15minutes

Procedure

1) make preparations 01:42
Cut off the stem of the Chinese cabbage and roughly chop into bite-sized pieces.
2) make meatballs 01:59
Chop the enoki mushrooms and put them in a plastic bag.
Add salt and mix.
Add potato starch and mix.
Add ground pork.
Grate the ginger and add.
Add soy sauce and mix.
Flatten the meatballs in a plastic bag.
Cut the plastic bag with scissors, divide the meatballs into bite-sized pieces, and shape into rounds.
3) 煮込む 04:42
Add 1 and (A) to a frying pan and mix by hand.
Place 2 on top and pour water into the pot.
Cover with a lid and simmer for 5 minutes.
Remove the lid and mix everything.
Cover and simmer for another 5 minutes.
4) 盛り付ける 07:03
器に3を盛り付けて完成。

Point

・1/4 head of Chinese cabbage weighs just over 300g.
・It's easier to chop enoki mushrooms if you cut them from the head.
・By adding seasoning directly to the Chinese cabbage in step 2, you can draw out the moisture.
・If the meatballs are not cooked through when you remove the lid and mix in step 3, boil them additionally until they are cooked through.
・Be careful not to mix the meatballs before they are cooked, as the meatballs will fall apart.
・If you like, you can eat it with ponzu soy sauce, shichimi chili pepper, or yuzu pepper.