Tori Tsukune (Ground Chicken Ball) Nabe/鶏つくね鍋

Japanese Food

I made tori tsukune (ground chicken ball) nabe for supper tonight.

I finely chopped two chicken breasts with my Shigefusa nakiri (because it cuts better than my Global santoku).

to which I added:
1 egg
1 finely chopped naga negi (Japanese scallion)
1 grated knob ginger
卵 1個
刻んだ長ネギ 1本
すったショウガ 1かけ

Donabe before the first use:

In the donabe, I put the following:
1,200 ml water
2 tsp instant dashi
1 tsp salt
1/3 daikon, peeled and cut into thin quarter-rounds
Chinese cabbage
Kuri take (previously boiled and frozen)
1 gobo (burdock root), whittled
水 1,200 ml
出汁の素 小さじ2
塩 小さじ1
皮をむき、銀杏切りした大根 1/3本、
ささがきしたゴボウ 1本

Then, I turned on the portable burner (called a “cassette konro” in Japanese).

When the donabe came to a boil, I asked my son to add the ground chicken one spoonful at a time.

Then, I added naga negi. I put on the lid and simmered for about one minute.

Around six in the evening, Three of us, my son, wife, and me, first started to have the nabe. We didn’t bother to skim off the foam as we had it.

Today, my daughter came home rather late, around 7:40, so I had to reheat the nabe. By the time the contents of the donabe were gone, the foam had stuck on the inside.

I managed to clean the donabe with a sponge and diluted dishwashing detergent.

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