Japanese hot pot: Cabbage chicken balls & grated daikon radish, carrot, and ginger.

December 17, 2018

I love festive season! But holiday foods (if not healthy ones), alcohol, and holiday stress can cause digestive issues. I have the issues already:( So I am trying to eat healthy when I eat at home. I want to introduce this Japanese hot pot. I used grated daikon radish and carrot for this recipe. Japanese use daikon radish often especially when we are sick. Daikon radish contains nutrients like vitamin C, folate, vitamin K (especially in leaves), calcium, magnesium, and enzymes. The enzymes are amylase, diastase and esterase to improve digestive system. Isothiocyanate (hot flavored) in grated daikon to fight inflammation and infection. And I used other vegetables, which are to heal digestive system, control body temperature, boost immune system, and prevent cold.

 

🍲Japanese hot pot : Cabbage chicken balls with grated daikon and carrot🍲

<Servings 4-5>

- Kelp 10-15cm (if you cannot find it, use favorite soup stock 5 cups)

- Water (if you use kelp) 5 cup

- Grated daikon 1 cup

- Grated carrot 1/2 cup

- Grated ginger 1tsp

- Scallion 1-2 (if small ones, use 2-3) use both green and white parts. 

- Shimeji mushroom 1 cup (if you cannot find it, use your favorite mushrooms)

- Soy sauce 2T

- Sake 1 T

- Salt 1tsp

 

:Cabbage chicken balls:

- Cabbage 1/4

- Ground chicken 300g (10-11 oz)

- Egg 1

- Potato starch, corn starch, or arrow root powder 1T

- Salt 1tsp

- Sake 1T

 

Topping

- Yuzu or seven spices 

 

<Instructions>

1. Grated daikon radish, carrot, and ginger. Slice scallions and chop cabbage. Clean shimeji mushrooms with clothe or paper towel. 

 

 

 

2. In a bowl, mix chicken, egg, salt, sake, and potato starch well and add the cabbage.

 

3. In a hot pot, add kelp and water and boil for about 8-10 minutes. Add scallions and shimeshi mushrooms to cook for 5 minutes. 

4. Scoop the cabbage chicken balls into the hot pot (3) and add soy sauce (1T), salt and sake and cook for about 10-15 minutes. 

5. Add grated daikon, carrot, ginger, and soy sauce (1T) and cook for 1-2 minutes. 

 6. Serve and add yuzu and seven spices as topping if you like.  

 

 

 

 

 

 

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