serves
4
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 2 tsp (10 g) instant dashi or (see Note)
- 60 ml (¼ cup) cooking sake (see Note)
- 60 ml (¼ cup) mirin
- 80 ml (⅓ cup) salt-reduced soy sauce
- ½ small carrot, cut into julienne
- 8 shiitake mushrooms, stems removed
- 100 g enoki mushrooms, trimmed
- 125 g Chinese cabbage (wombok), thinly sliced
Tori tsukune (chicken dumplings)
- 500 g minced chicken
- 1 egg
- 1 cm piece ginger, finely grated
- 1 tbsp finely chopped leek, white part only
- 3 tsp soy sauce
- 1 tbsp potato flour or cornflour
Drink Coedo Ruri Pilsner, Japan ($7 per bottle).
Instructions
To make dumplings, combine all the ingredients in a large bowl.
To make dashi broth, place 1.6 litres water and instant dashi in a large saucepan and bring to the boil. Stir in sake, mirin and soy sauce, then reduce heat to medium and keep at a gentle simmer.
Using 2 tablespoons, shape dumpling mixture into 16 balls. Working in 2 batches, drop the dumplings in the dashi broth and cook for 5 minutes or until they are cooked through. Remove with a slotted spoon and divide among bowls with carrot, mushrooms and cabbage. Ladle over dashi broth and serve immediately.
Note
• Instant dashi is available in powder form or granules, and is available from Asian food shops, together with the cooking sake, or make your own .
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Anton Smart.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
