For this particular nabe I used carrots, Chinese Hakusai cabbage, firm tofu, negi leeks, shitake and enoki mushrooms, beef, pork and the meatballs, udon noodles (at the end), yuzu nabe broth

For the meatballs:

Need: 100g ground pork (or try chicken or beef), 1 garlic clove,1 inch piece of ginger, 1 tbsp soy sauce, 1tsp mirin, 1 tsp of sesame oil, half a negi (leek)

1. Place the ground pork in a bowl.

2. Finely chop the negi.

3. Grate the ginger, mince the garlic and add to the bowl with the negi.

4. Add the soy sauce, mirin, sesame oil, mix well with your hand.

5. Leave for an hour if you can and when you arrange your nabe you can make the meatballs and add as you cook.

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