Directions
- 1Wash about two cups of rice and pour the starchy water into the pot, filling it up to 80% of the way.
- 2Bring the water to a boil.
- 3Wipe out the pot with a clean cloth.
- 4Chop six boneless, skinless chicken thighs into small chunks.
- 5Finely chop four green onions and peel and grate one tablespoon of ginger.
- 6Blitz the chicken thighs, green onions, and ginger in a food processor until there are tiny chunks left.
- 7Combine the mixture with three egg yolks, a pinch of salt, and pepper. Mix by hand.
- 8Cut one leek and two to three large carrots into large slices, angled on the bias.
- 9Bisect a few trumpet or king oyster mushrooms.
- 10Have one bunch of chrysanthemum leaves on the side.
- 11Pour six cups of water in a donabe, add one large piece of kombu, and bring to a simmer; then remove the kombu.
- 12Add two tablespoons of soy sauce, two tablespoons of mirin, and three tablespoons of sake, bringing it to a boil.
- 13Shape and spoon the meatball mixture into the broth to cook, one at a time; each meatball cooks for about five minutes.
- 14Arrange the vegetables in a fan-out pattern around the meatballs in the broth.
- 15Bring the broth back to the stove and turn on the heat to allow the whole thing to simmer.
- 16Cover with the lid and let the steam fully cook the vegetables.
- 17Once it’s brought to a boil, and the vegetables have simmered for about three to four minutes, turn off the heat and serve.
- 18Cook ramen noodles in the leftover broth.
- 19Crack in two eggs and add a handful of chopped scallions.
Ingredients
- 6 boneless, skinless chicken thighs ground chicken
- 4 green onions finely chopped green onions
- 1 tablespoon ginger
- 3 egg yolks
- 1 pinch salt
- 1 pinch pepper
- 1 leek
- 2 carrots
- 3 trumpet or king oyster mushrooms
- 1 bunch chrysanthemum leaves
- 6 cups water
- 1 large piece kombu
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 3 tablespoons sake
- 1 pack instant ramen noodles
- 2 eggs
Equipment
donabefood processorknife
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