雞肉丸子根菜鍋 Chicken Tofu Meatballs Nabe

材料 INGREDIENTS
雞絞肉 220g chicken mince (double minced)   200g
木綿豆腐  120g Japanese firm tofu 120g
白蘿蔔 半根 white radish half pc
紅蘿蔔 1小根 carrot 1 (small)
牛蒡 1根 (幼) burdock 1 (small)
滑子菇  1把 (約半盒) nameko mushrooms 1 punnet
蔥  1根 spring onion  1 stalk
調味料 (A)  Condiment A:
蛋 1隻 egg   1pc
鹽 半茶匙 salt 1/2 teaspoon
白胡椒 隨意 white pepper to taste
醬油 1 茶匙 soy sauce                  1 teaspoon
薑蓉 1/4茶匙 ginger mince             1/4 teaspoon
調味料 (B)  Condiment B:
高湯 (雞湯)  6杯 chicken stock      6 cups
酒   2湯匙 cooking sake     2 Tablespoons
味噌  1大湯匙 miso       1 heap Tablespoon

準備 Preparation:

  • 牛蒡用小刀刮去表皮,用擦根菜的百潔布擦走及沖洗殘留表面的皮與泥。牛蒡斜切成薄片,浸於水中防氧化變黑。
  • 白蘿蔔切扇形薄片,紅蘿蔔斜切薄片備用, 蔥切細。
  • 木綿豆腐瀝乾水份,用手抓碎備用。
  • 滑子菇去腳用水清洗乾淨,放於耐熱玻璃碗內,用微波爐加水蓋面,加熱2-3分鐘,瀝乾水備用。
  • Scrap the burdock skin and wash well. Slice them into bite size pieces. Soak burdock in cold water to prevent oxidizing.
  • Place tofu in a sieve and drain well. Crumble it with fingers and set aside.
  • Slice white radish into paper fan shape, slice carrot diagonally, chop spring onion into 0.5cm lengths.
  • Remove the muddy volva from the nameko mushroom. Place the mushrooms in a heat proof glass bowl with hot water, heat on high temperature for 2-3 minutes. Drain well.

做法 Methods:

(1) 放雞絞肉、木綿豆腐碎、 薑蓉於大玻璃碗內,加調味料 (A) 拌勻。用木筷子向一方向攪拌直至肉料充分混合。放入冰箱冷藏片刻。

(2) 此時於陶鍋加熱高湯和酒。沸熱時放入牛蒡和紅蘿蔔,小火煮5分鐘,再放入白蘿蔔,然後滑子菇。

(3) 從冰箱取出雞肉豆腐料,用一湯匙勺起,再用另一湯匙整理至表面平滑後把肉料刮滑入鍋。重覆直至勺入所有雞肉豆腐料。不要用湯勺或筷子攪拌湯汁或湯料,避免把雞肉豆腐丸攪散。

(4) 雞肉豆腐丸煮熟後,把味噌放入湯勺,然後把湯勺半浸於湯汁中;用木筷子於湯勺內慢慢攪拌味噌直至溶化,熄火。輕輕拌勻湯汁,加入蔥花即成。

(1) Place chicken mince, and tofu crumbs in a big glass bowl. Add Condiment A and mix well.  Stir the mixture with  a pair of chopsticks in one direction until all ingredients are well combined. Cover with cling film and refrigerate for 30 minutes.

(2) Pour chicken stock into pot, add cooking sake,  heat on low flame for 5 minutes . Add burdock, carrot slices, then nameko mushrooms.

(3) When the soup base is brought back to boil, take chicken tofu mince out from fridge, using a tablespoon, scoop up a heaped spoon, scrap it off with another spoon, gently droping the mince into the  stock to form meatballs. Repeat  with the rest of chicken tofu mince. To avoid the meatballs from breaking, do not stir the stock.

(4) Once all the meatballs have been cooked, put miso paste into a soup ladle, place the ladle half way into the pot and dissolve the miso into the stock by stirring it with a pair of chopsticks. Mix the miso well into the soup. Remove pot from stove. Add spring onion and serve.

Recipe shared by blogger: Kennis homelife

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