Tsumire - Japanese Nabe Meatballs

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb ground chicken or 1  lb pork
• 1⁄4 cup miso (to taste)
• 1⁄4 cup sake
• 1⁄4 cup fresh ginger, grated
• 1  egg
•  flour or   starch, as needed
•  green onion, chopped (optional)

Directions

1. Mix the sake and miso to dissolve the miso.
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. 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.