Itadori's Meatballs: Inspired by Jujutsu Kaisen
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…
For the Meatballs
- 5 dried shiitake mushrooms 25g, rehydrated and chopped
- 1 lb ground pork
- 1 egg
- 1 inch knob of ginger grated
- 3 large cloves of garlic minced
- 2 whole scallions finely chopped
- 3 tsp sesame oil
- 1/2 tsp salt
- 1 tsp white pepper
- 3 tsp GF soy sauce
- 4 tsp GF oyster sauce
For the Broth
- 6 cups dashi broth or water with 3 tsp of instant dashi
- 4 Tbsp sake
- 3 Tbsp mirin
- 4 Tbsp GF soy sauce
- 2 tbsp white miso
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).