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439,194 views Enjoy this hearty comfort hotpot inspired by Jujutsu Kaisen!
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Hotpot
INGREDIENTS
For the Donabe
2 cups rice
water for washing
For the Chicken Meatballs
6 boneless, skinless chicken thighs
4 green onions, finely chopped
1 tbsp fresh ginger, grated
3 egg yolks
Salt and pepper to taste
For the Hot Pot Vegetables
1 leek, cut into half inch rounds
2 to 3 large carrots, sliced on a bias
4 to 5 king oyster mushrooms, halved
1 bunch chrysanthemum leaves (or other greens like spinach)
For the Broth
6 cups water
1 large piece kombu (dried kelp)
2 tbsp soy sauce
2 tbsp mirin
3 tbsp sake
TOOLS
Donabe (or large pot)
mixing bowls
Chef's knife
cutting board
food processor
grater
fridge
measuring cups & spoons
kitchen scale (optional)
tongs
whisk
soup ladle
DIRECTIONS
1.
For the Donabe
1.
Wash about 2 cups of rice and save the starchy water.
2 cups rice
water for washing
2.
Pour the starchy water into your Donabe until it's 80% full.
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)
5.
For the Chicken Meatballs
1.
Chop the chicken thighs into chunks, and finely chop the green onions.
6 boneless, skinless chicken thighs
4 green onions, finely chopped
Chef's knife
cutting board
2.
Grate 1 tsp of ginger
1 tbsp fresh ginger, grated
grater
3.
In a food processor, pulse the chicken thighs until finely minced but still slightly chunky.
6 boneless, skinless chicken thighs
food processor
4.
Combine the minced chicken with the chopped green onions, grated ginger, and 3 egg yolks in a bowl.
6 boneless, skinless chicken thighs
4 green onions, finely chopped
1 tbsp fresh ginger, grated
3 egg yolks
mixing bowls
5.
Season with salt and pepper. Mix the ingredients by hand until well combined.
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
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.
1 leek, cut into half inch rounds
2 to 3 large carrots, sliced on a bias
4 to 5 king oyster mushrooms, halved
1 bunch chrysanthemum leaves (or other greens like spinach)
Chef's knife
cutting board
2.
For the Broth
1.
In your Donabe, add water and kombu.
6 cups water
1 large piece kombu (dried kelp)
Donabe (or large pot)
2.
Bring the water to a simmer, then remove the kombu.
3.
Add soy sauce, mirin, and sake to broth.
2 tbsp soy sauce
2 tbsp mirin
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 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
tongs
4.
Arrange the prepared vegetables around the meatballs in the Donabe.
For the Donabe
For the Chicken Meatballs
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
ramen noodles package
2 large eggs
scallions, chopped
TOOLS
Donabe
chopsticks
DIRECTIONS
1.
After eating the hot pot, use the leftover broth to cook the ramen noodles.
leftover hotpot broth
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
3.
Crack in 2 eggs and poach them gently in the broth without breaking the yolks.
2 large eggs
4.
Once the eggs are cooked, top the ramen with chopped scallions.
scallions, chopped
chopsticks
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