Japanese Recipes — Tsukune Miso Nabe--Chicken-Meatball Hot Pot in Miso Broth

A comforting expression of Japanese recipes rooted in balance and gentle heat, Tsukune Miso Nabe brings tender chicken meatballs into a savory miso dashi broth layered with seasonal vegetables and tofu. The broth begins with kombu and katsuobushi, then deepens with mirin, sake, and soy sauce for classic umami structure.

The tsukune are prepared first, allowing ginger, sesame oil, and scallions to fully integrate before entering the pot. Tofu is nestled gently into the simmering broth, followed immediately by the chicken meatballs so they cook delicately without agitation. Hardy vegetables soften first, while leafy greens finish the dish with brightness and contrast.

Cooked slowly and served directly from the donabe, this dish reflects the communal warmth and simplicity that define Japanese recipes and home cooking.

👉 Click on the PDF link below for the full recipe.

Shinsho-Ji Temple, Narita, Chiba, Japan — historic wooden architecture and enduring tradition.

260214_CookingDemo.pdf

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