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    You are in: Home / Recipes / Tsumire - Japanese Nabe Meatballs Recipe
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    Tsumire - Japanese Nabe Meatballs

    Tsumire - Japanese Nabe Meatballs. Photo by gemini08

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    japancook's Note:

    I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.

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    Units: US | Metric


    1. 1
      Mix the sake and miso to dissolve the miso.
    2. 2
      Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
    3. 3
      Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.

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    Ratings & Reviews:

    • on April 06, 2012


      Loved these meatballs! I used ground chicken, 2 Tsp of flour and one Tbsp of panko and and let the mixture rest in the fridge for @ an hour, then cooked them in miso broth. They held together very nicely without being heavy or dense. Next time I'll try them with pork. Made for PAC spring 2012.

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    Nutritional Facts for Tsumire - Japanese Nabe Meatballs

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 210.7
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.4 g
    Cholesterol 125.9 mg
    Sodium 733.6 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 1.0 g
    Sugars 1.1 g
    Protein 28.0 g

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