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鍋（肉団子鍋）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

minced pork : 250g
玉ねぎ : 1/4個
春菊 : 1/2袋
豆腐 : 1丁
春雨 : 適量
卵 : 1個
塩胡椒 : 適量
水 : 700cc
白だし : 100cc

Time required

25minutes

Procedure

1) Combine seasonings 00:57
Add white soup stock and water to a bowl.
Pour into a clay pot and bring to a boil.
2) make meatballs 01:32
Place ground pork in a bowl.
Peel and chop the onion and place in a bowl.
Add eggs and salt and pepper and mix by hand.
Roll it up with your hands and put it in 1.
3) Put ingredients into clay pot 05:06
Wash the shungiku and cut it into bite-sized pieces.
Remove the bitterness from step 2 and put the shungiku in a clay pot.
Cut the tofu into bite-sized pieces and place in a clay pot.
Add the vermicelli and boil to complete.

Point

・Recipe for hotpot meat dumplings based on white soup stock.
・Adding eggs to meatballs improves the texture of the finished product.
・If you like, you can increase the amount of eggs in the meatballs, or add hanpen or tofu.
・If you like, you can finish it off with rice porridge.
・You can use komatsuna or seri instead of garland chrysanthemum.