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Nabe (cabbage meatball hotpot) | Kukipapa Cooking School's recipe transcription

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Kukipapa cooking class

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Ingredients

キャベツ : 1/2個
生姜 : 15～20g
鶏ミンチ : 400g
(A)塩 : 小さじ1/2
(A)ケチャップ : 小さじ1
(A)醤油 : 小さじ1
(A)片栗粉 : 大さじ1
(A)卵 : 1個
(A)コショウ : 少々
(B)水 : 500ml
(B)塩 : 小さじ2
ごま油 : 適量

Time required

30minutes

Procedure

1) 下準備をする 00:18
キャベツの芯を取り除き、千切りにしてボウルに入れる。
生姜の皮をむいて千切りにする。
鶏ミンチをボウルに入れて(A)を加え、ゴムベラで混ぜる。
キャベツは水洗いしてざるにあける。
2) 肉団子を茹でる 02:15
Put (B) in a pot and heat.
Scoop out the chicken mince with a spoon, shape it into balls, and boil it in a pot.
Boil the meatballs while removing the scum until the core temperature reaches 75℃ or higher.
Once it is boiled, take it out.
3) 煮る 03:35
Add the cabbage and ginger to the pot from step 2.
Add 200g of water and heat over high heat.
When the cabbage becomes soft, put the meatballs back in.
Taste and adjust, add sesame oil and complete.

Point

- Boiling the meatballs with strong salt in step 2 adds just the right amount of saltiness and makes them delicious.
・After boiling the meatballs, the salty taste will be strong, so add water, heat the cabbage, and adjust the seasoning at the end.
・You can sprinkle with black pepper, ponzu sauce, or yuzu pepper if you like.
・Adding sesame oil to finish improves the flavor.
・Mushrooms such as enoki and shimeji mushrooms may be added.