Takashi cooks

Saba Dango Miso Nabe (Mackerel Ball Miso Hot Pot)

Saba Dango Miso Nabe
Preparation time:
45 minutes (plus overnight for soaking) 
Cooking time:
20 minutes
Serves:
4

A staple in any Japanese home cook’s repertoire. Takashi’s Mackerel ball miso hot pot is a fragrant and aromatic dish that’s a perfect healthy recipe that’s effortless to rustle up, thanks to our wonderful MultiPro Express Weigh+.

  • Ingredients

    For the mackerel ball:

    • 500g mackerel meat
    • 30g carrot
    • 30g onion
    • 10g ginger
    • 1 egg
    • 1 tbsp. miso
    • 1 tbsp. sugar
    • 1 tbsp. potato starch

    For the dashi:

    • 1L water
    • 15g kombu
    • 15g Katsuobushi (bonito flake)

    For the miso hot pot:

    • 600ml dashi
    • 50ml sake
    • 50ml mirin
    • 4tbs miso
    • ¼ hakusai cabbage
    • ¼ daikon
    • ¼ leek
    • 1 enoki mushroom
  • Method

    For the mackerel ball:

    • Set grating disc onto Kenwood MultiPro Express Weigh+ and grate ginger. Leave ginger in the bowl.
    • Set knife blade onto Kenwood MultiPro Express Weigh+. chop carrot and onion finely.
    • Add mackerel meat and blend together.
    • Add miso, sugar and potato starch and mix together with the same attachment.
    • Store in fridge until you need it.

    For the dashi:

    • Soak the kombu in 1L water for 1 night. (kombu water)
      Heat kombu and water and bring to boil. Take kombu out before boil.
    • Keep boiling kombu water and take scum out.
      Take off from heat and add bonito flake, leave 3 mins and strain. (Katsuo dashi)

    For the miso hot pot:

    • Cut hakusai cabbage into 4cm, daikon cut quarter and slice 5mm, cut leek diagonal 5mm and cut enoki mushroom in half.
    • Place dashi into the pot and bring to boil.
    • Add sake, mirin and miso and mix until miso is dissolved.
    • Use a tablespoon and take mackerel mix, shape and make ball. Drop mix into dashi pot.
    • When mackerel ball is cooked then add hakusai, daikon, leek and enoki mushroom.

Made with these products

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