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CHICKEN MEATBALL HOTPOT INSPIRED BY JUJUTSU KAISEN

Picture for Chicken Meatball Hotpot inspired By Jujutsu Kaisen

439,194 views  Enjoy this hearty comfort hotpot inspired by Jujutsu Kaisen!

3 servings

US

original

metric

INGREDIENTS

DIRECTIONS

Hotpot

INGREDIENTS

For the Donabe

For the Donabe

rice

2 cups rice

water for washing

water for washing

For the Chicken Meatballs

For the Chicken Meatballs

boneless, skinless chicken thighs

6 boneless, skinless chicken thighs

green onions, finely chopped

4 green onions, finely chopped

fresh ginger, grated

1 tbsp fresh ginger, grated

egg yolks

3 egg yolks

Salt and pepper to taste

Salt and pepper to taste

For the Hot Pot Vegetables

For the Hot Pot Vegetables

leek, cut into half inch rounds

1 leek, cut into half inch rounds

to 3 large carrots, sliced on a bias

2 to 3 large carrots, sliced on a bias

to 5 king oyster mushrooms, halved

4 to 5 king oyster mushrooms, halved

chrysanthemum leaves (or other greens like spinach)

1 bunch chrysanthemum leaves (or other greens like spinach)

For the Broth

For the Broth

water

6 cups water

large piece kombu (dried kelp)

1 large piece kombu (dried kelp)

soy sauce

2 tbsp soy sauce

mirin

2 tbsp mirin

sake

3 tbsp sake

TOOLS

Donabe (or large pot)

Donabe (or large pot)

mixing bowls

mixing bowls

Chef's knife

Chef's knife

cutting board

cutting board

food processor

food processor

grater

grater

fridge

fridge

measuring cups & spoons

measuring cups & spoons

kitchen scale (optional)

kitchen scale (optional)

tongs

tongs

whisk

whisk

soup ladle

soup ladle

DIRECTIONS

1.

For the Donabe

1.

Wash about 2 cups of rice and save the starchy water.

rice

2 cups rice

water for washing

water for washing

2.

Pour the starchy water into your Donabe until it's 80% full.

Donabe (or large pot)

Donabe (or large pot)

3.

Bring the water to a boil, letting it simmer to seal the porous surface of the pot.

4.

Rinse the pot and wipe it dry. The Donabe is now ready to use.

Donabe (or large pot)

Donabe (or large pot)

5.

For the Chicken Meatballs

1.

Chop the chicken thighs into chunks, and finely chop the green onions.

boneless, skinless chicken thighs

6 boneless, skinless chicken thighs

green onions, finely chopped

4 green onions, finely chopped

Chef's knife

Chef's knife

cutting board

cutting board

2.

Grate 1 tsp of ginger

fresh ginger, grated

1 tbsp fresh ginger, grated

grater

grater

3.

In a food processor, pulse the chicken thighs until finely minced but still slightly chunky.

boneless, skinless chicken thighs

6 boneless, skinless chicken thighs

food processor

food processor

4.

Combine the minced chicken with the chopped green onions, grated ginger, and 3 egg yolks in a bowl.

boneless, skinless chicken thighs

6 boneless, skinless chicken thighs

green onions, finely chopped

4 green onions, finely chopped

fresh ginger, grated

1 tbsp fresh ginger, grated

egg yolks

3 egg yolks

mixing bowls

mixing bowls

5.

Season with salt and pepper. Mix the ingredients by hand until well combined.

Salt and pepper to taste

Salt and pepper to taste

6.

Place the meatball mixture in the fridge to chill while you prepare the vegetables and broth.

7.

Once chilled, use two spoons to scoop and shape the chicken mixture into small meatballs, about 9 cm in diameter.

measuring cups & spoons

measuring cups & spoons

8.

For the Hotpot Vegetables

1.

Cut the leek into half-inch thick rounds. Peel and slice the carrots at a diagonal. Slice the king oyster mushrooms in half. Rinse and set aside the chrysanthemum leaves.

leek, cut into half inch rounds

1 leek, cut into half inch rounds

to 3 large carrots, sliced on a bias

2 to 3 large carrots, sliced on a bias

to 5 king oyster mushrooms, halved

4 to 5 king oyster mushrooms, halved

chrysanthemum leaves (or other greens like spinach)

1 bunch chrysanthemum leaves (or other greens like spinach)

Chef's knife

Chef's knife

cutting board

cutting board

2.

For the Broth

1.

In your Donabe, add water and kombu.

water

6 cups water

large piece kombu (dried kelp)

1 large piece kombu (dried kelp)

Donabe (or large pot)

Donabe (or large pot)

2.

Bring the water to a simmer, then remove the kombu.

3.

Add soy sauce, mirin, and sake to broth.

soy sauce

2 tbsp soy sauce

mirin

2 tbsp mirin

sake

3 tbsp sake

4.

Bring the broth to a gentle boil.

5.

For the Assembly and Cooking

1.

Gently lower shaped meatballs into the simmering broth. Work in batches if necessary.

For the Donabe

For the Donabe

For the Chicken Meatballs

For the Chicken Meatballs

2.

Cook the meatballs for about 5 minutes, or until they are firm and cooked through.

3.

Once all the meatballs are cooked, return them to the broth.

soup ladle

soup ladle

tongs

tongs

4.

Arrange the prepared vegetables around the meatballs in the Donabe.

For the Donabe

For the Donabe

For the Chicken Meatballs

For the Chicken Meatballs

For the Hot Pot Vegetables

For the Hot Pot Vegetables

5.

Cover the pot with a lid and bring everything to a simmer. Cook for 3-4 minutes until the vegetables are tender.

6.

Turn off the heat and serve the hotpot straight from the Donabe.

Ramen in Hotpot Broth

INGREDIENTS

leftover hotpot broth

leftover hotpot broth

ramen noodles package

ramen noodles package

large eggs

2 large eggs

scallions, chopped

scallions, chopped

TOOLS

Donabe

Donabe

chopsticks

chopsticks

DIRECTIONS

1.

After eating the hot pot, use the leftover broth to cook the ramen noodles.

leftover hotpot broth

leftover hotpot broth

Donabe

Donabe

2.

Bring the broth back to a boil, then add the ramen noodles and cook according to package instructions, about 2-3 minutes.

ramen noodles package

ramen noodles package

3.

Crack in 2 eggs and poach them gently in the broth without breaking the yolks.

large eggs

2 large eggs

4.

Once the eggs are cooked, top the ramen with chopped scallions.

scallions, chopped

scallions, chopped

chopsticks

chopsticks

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