Inspired by Jujutsu Kaisen, I’m making Itadori’s meatballs. Cooked with veggies in a delicious broth, this nabe has actually turned into a staple in our house. It’s so easy to make, relatively quick, healthy, and super cozy especially during the cold months. Highly recommend you try this recipe out, even if you’re not planning to go out and fight evil spirits…
5dried shiitake mushrooms25g, rehydrated and chopped
1lbground pork
1egg
1inchknob of gingergrated
3large cloves of garlicminced
2whole scallionsfinely chopped
3tspsesame oil
1/2tspsalt
1tspwhite pepper
3tspGF soy sauce
4tspGF oyster sauce
For the Broth
6cupsdashi brothor water with 3 tsp of instant dashi
4Tbspsake
3Tbspmirin
4TbspGF soy sauce
2tbspwhite miso
Instructions
Slice carrots and green onion on a bias (slanted)
Add all the broth ingredients (except for the miso!) to a large pot over medium heat, bring to a summer. Muddle in the miso and don't let the broth boil after this point, just simmer.
Mix all the meatball ingredients together in a bowl and scoop out balls. I use a cookie dough scooper to make them to same size but you can use spoons.
Carefully drop all your meatballs into the broth, cover and allow to simmer for 10-15 minutes. Add in the vegetables, cover and simmer for 5-10 more minutes (depending on the softness of your veggies).