Jujutsu Kaisen Chicken Meatball Hotpot
Directions
- 1Wash about two cups of rice and pour the starchy water into the pot, filling it up to 80% of the way.
- 2Wash about two cups of rice and pour the starchy water into the pot, filling it up to 80% of the way.
- 3Wash about two cups of rice and pour the starchy water into the pot, filling it up to 80% of the way.
- 4Bring the water to a boil.
- 5Bring the water to a boil.
- 6Bring the water to a boil.
- 7Wipe out the pot with a clean cloth.
- 8Wipe out the pot with a clean cloth.
- 9Wipe out the pot with a clean cloth.
- 10Chop six boneless, skinless chicken thighs into small chunks.
- 11Chop six boneless, skinless chicken thighs into small chunks.
- 12Chop six boneless, skinless chicken thighs into small chunks.
- 13Finely chop four green onions and peel and grate one tablespoon of ginger.
- 14Finely chop four green onions and peel and grate one tablespoon of ginger.
- 15Finely chop four green onions and peel and grate one tablespoon of ginger.
- 16Blitz the chicken thighs, green onions, and ginger in a food processor until there are tiny chunks left.
- 17Blitz the chicken thighs, green onions, and ginger in a food processor until there are tiny chunks left.
- 18Blitz the chicken thighs, green onions, and ginger in a food processor until there are tiny chunks left.
- 19Combine the mixture with three egg yolks, a pinch of salt, and pepper. Mix by hand.
- 20Combine the mixture with three egg yolks, a pinch of salt, and pepper. Mix by hand.
- 21Combine the mixture with three egg yolks, a pinch of salt, and pepper. Mix by hand.
- 22Cut one leek and two to three large carrots into large slices, angled on the bias.
- 23Cut one leek and two to three large carrots into large slices, angled on the bias.
- 24Cut one leek and two to three large carrots into large slices, angled on the bias.
- 25Bisect a few trumpet or king oyster mushrooms.
- 26Bisect a few trumpet or king oyster mushrooms.
- 27Bisect a few trumpet or king oyster mushrooms.
- 28Have one bunch of chrysanthemum leaves on the side.
- 29Have one bunch of chrysanthemum leaves on the side.
- 30Have one bunch of chrysanthemum leaves on the side.
- 31Pour six cups of water in a donabe, add one large piece of kombu, and bring to a simmer; then remove the kombu.
- 32Pour six cups of water in a donabe, add one large piece of kombu, and bring to a simmer; then remove the kombu.
- 33Pour six cups of water in a donabe, add one large piece of kombu, and bring to a simmer; then remove the kombu.
- 34Add two tablespoons of soy sauce, two tablespoons of mirin, and three tablespoons of sake, bringing it to a boil.
- 35Add two tablespoons of soy sauce, two tablespoons of mirin, and three tablespoons of sake, bringing it to a boil.
- 36Add two tablespoons of soy sauce, two tablespoons of mirin, and three tablespoons of sake, bringing it to a boil.
- 37Shape and spoon the meatball mixture into the broth to cook, one at a time; each meatball cooks for about five minutes.
- 38Shape and spoon the meatball mixture into the broth to cook, one at a time; each meatball cooks for about five minutes.
- 39Shape and spoon the meatball mixture into the broth to cook, one at a time; each meatball cooks for about five minutes.
- 40Arrange the vegetables in a fan-out pattern around the meatballs in the broth.
- 41Arrange the vegetables in a fan-out pattern around the meatballs in the broth.
- 42Arrange the vegetables in a fan-out pattern around the meatballs in the broth.
- 43Bring the broth back to the stove and turn on the heat to allow the whole thing to simmer.
- 44Bring the broth back to the stove and turn on the heat to allow the whole thing to simmer.
- 45Bring the broth back to the stove and turn on the heat to allow the whole thing to simmer.
- 46Cover with the lid and let the steam fully cook the vegetables.
- 47Cover with the lid and let the steam fully cook the vegetables.
- 48Cover with the lid and let the steam fully cook the vegetables.
- 49Once it’s brought to a boil, and the vegetables have simmered for about three to four minutes, turn off the heat and serve.
- 50Once it’s brought to a boil, and the vegetables have simmered for about three to four minutes, turn off the heat and serve.
- 51Once it’s brought to a boil, and the vegetables have simmered for about three to four minutes, turn off the heat and serve.
- 52Cook ramen noodles in the leftover broth.
- 53Cook ramen noodles in the leftover broth.
- 54Cook ramen noodles in the leftover broth.
- 55Crack in two eggs and add a handful of chopped scallions.
- 56Crack in two eggs and add a handful of chopped scallions.
- 57Crack in two eggs and add a handful of chopped scallions.
Ingredients
- 6 boneless, skinless chicken thighs ground chicken
- 6 boneless, skinless chicken thighs ground chicken
- 6 boneless, skinless chicken thighs ground chicken
- 4 green onions finely chopped green onions
- 4 green onions finely chopped green onions
- 4 green onions finely chopped green onions
- 1 tablespoon ginger
- 1 tablespoon ginger
- 1 tablespoon ginger
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 1 leek
- 1 leek
- 1 leek
- 2 carrots
- 2 carrots
- 2 carrots
- 3 trumpet or king oyster mushrooms
- 3 trumpet or king oyster mushrooms
- 3 trumpet or king oyster mushrooms
- 1 bunch chrysanthemum leaves
- 1 bunch chrysanthemum leaves
- 1 bunch chrysanthemum leaves
- 6 cups water
- 6 cups water
- 6 cups water
- 1 large piece kombu
- 1 large piece kombu
- 1 large piece kombu
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons mirin
- 2 tablespoons mirin
- 3 tablespoons sake
- 3 tablespoons sake
- 3 tablespoons sake
- 1 pack instant ramen noodles
- 1 pack instant ramen noodles
- 1 pack instant ramen noodles
- 2 eggs
- 2 eggs
- 2 eggs
Equipment
donabefood processorknife