Photo by adamnsvetcooking
adamnsvetcooking's Notes:
1/2 pound ground chicken Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1 1/2 tablespoon soy sauce Ask a question about this ingredient
1/2 cup scallions (diced finely, whites and greens plus one scallion for garnish Ask a question about this ingredient
1 medium sized garlic clove minced finely Ask a question about this ingredient
1 tablespoon red miso paste Ask a question about this ingredient
1 egg (whisked) Ask a question about this ingredient
3/4 cups shiitake mushrooms (thinly sliced) Ask a question about this ingredient
oil or non-stik spray Ask a question about this ingredient
Pre-heat oven to 400ºF. In a bowl mix ground chicken and pork. To the mixture add the scallions, garlic, soy sauce, red miso paste, and the whisked egg (you can dissolve the miso in the soy sauce for ease of mixing). Mix until incorporated. Grease up a backing sheet with the oil or the non-stick spray. Roll the meatballs about 1/2 inch size and place onto backing sheet. Add the meatballs into the oven and bake for about 25 mins (or until done). Once meat balls are done, remove from oven and set aside.
Ask a question about this stepYou can follow the recipe on the back of the kombu package to make the dashi. I made the dashi with about 4 cups of water, about 2-3 inches of kombu (kelp) and 2 hand fulls of bonito flakes. Bring the cold water and kombu to a boil (cook for about 5 to 10 mins), add bonito flakes, and cook for about 5 to 10 mins. Strain and reserve the broth to remove the kombu and bonito flakes. (You might need to to season the dashi, if so use some soy sauce).
Ask a question about this stepTo the strained broth add the thinly sliced shitake mushrooms, and the meatballs. Simmer over medium heat for about 20 mins. During this time the flavor from the meatballs and shiitake mushrooms will infuse the broth. Ladle the soup into bowl and garnish with the reserved sliced scallion. Enjoy!!
Ask a question about this stepI love miso soup... that's how I got into using it in recipes. Give it a shot, it is a fun ingredient to work with!
Love the meat selection and combination of ingredients. I believe serving the balls as an appetiser is a great idea and think they would make a big splash. a drop of sesame oil may make an interesting component to experiment with.
Cheers :)
Red miso paste is more earthy and salty in my opinion. When I make miso soup I as well use white miso paste. (I love miso soup by the way) You can probably use white miso in the recipe; if so let me know how it tastes!
Red miso paste is more earthy and salty in my opinion. When I make miso soup I as well use white miso paste. (I love miso soup by the way) You can probably use white miso in the recipe, if so let me know how it tastes!
I have only used white miso when I make soups. What does the red miso taste like? This is a recipe I will make when it gets cooler up here because I really like shitake mushrooms.But I may be done making meatballs this week!
Thank you :)
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I have never used Miso for anything (been meaning to), am learning a lot about its uses from F52 recipes and stories.