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Salt-flavored Pot with Chicken Meatballs (Plenty of Green Shiso Leaves), and Bean sprouts - Recipe Video

A simple and easy to understand recipe video shows how to make Salt-flavored Pot with Chicken Meatballs (Plenty of Green Shiso Leaves), and Bean sprouts.
How about a salt-flavored pot with chicken meatballs that has plenty of green shiso leaves? Lots of fragrant green shiso leaves are added to the chicken meatballs to give them a refreshing but flavorful taste. The crispy texture of bean sprouts is also addictive. Please add yuzu pepper paste (yuzu kosho) if you like. Please try it out, and hope you like it.
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Cook time

30 minutes

Ingredients
4 servings

  • 鶏だんご
  • Ground chicken
    250 g
  • Starch
    1 tbsp
  • Cooking sake
    1 tsp
  • Grated ginger
    1 tsp
  • Miso
    1 tsp
  • Green shiso leaves
    10 sheets
  • Bean sprouts
    200 g
  • スープ
  • Water
    800 ml
  • Chicken soup stock (powder, cube, liquid)
    1 tbsp
  • Grated garlic
    1 tsp
  • Salt
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Remove the stems from green shiso leaves and roughly chop them.
  2. 2. Add chicken meatball ingredients and Step 1 in a bowl, and mix well.
  3. 3. Add the soup ingredients in a pot and bring to a boil. Scoop Step 2 with a spoon and drop it in.
  4. 4. Cover with a lid and let it simmer over medium heat for about 5 minutes, then add bean sprouts. Cover again and cook for about 3 minutes, then sprinkle young green onion (konegi), and it's ready to serve.

Tips for cooking

Please use your favorite part of ground chicken. Please adjust the amount of salt to your taste. If you simmer for too long, the texture of bean sprouts will get worse, so please be careful.

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