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

This recipe helps increase protein intake but also helps digest food easily. 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 the digestive system. Isothiocyanate (hot flavored) in grated daikon to fight inflammation and infection. I also used other vegetables to heal the digestive system, control body temperature, boost the immune system, and prevent colds.


<Servings: 4-5>

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

5 cups Water (if you use kelp)

1 cup Grated daikon

1/2 cup Grated carrot

1 tsp Grated ginger

1-2 Green onions, use both green and white parts.

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

2 tbsp Soy sauce

1 tbsp Sake

1tsp Salt

: Cabbage chicken balls :

1/4 Cabbage

300g (10-11oz) Ground chicken

1 large egg

1 tbsp Potato starch, cornstarch, or arrowroot powder

1 tsp Salt

1 tbsp Sake


Yuzu or seven spices


1. Grated daikon radish, carrot, and ginger. Slice green onions and chop cabbage. Clean shimeji mushrooms with clothes or a paper towel.

2. mix chicken, egg, salt, sake, and potato starch well in a bowl 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), add soy sauce (1 tbsp), salt, and sake, and cook for 10-15 minutes.

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

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

Posted on December 17th, 2018

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