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    Itadori's Meatballs: Inspired by Jujutsu Kaisen

    Anime
    Japanese
    ​

    6 servings

    portioner

    32 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    5 dried shiitake mushrooms (25g, rehydrated and chopped)

    1 lb ground chicken

    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

    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

    Vejledning

    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).

    Enjoy!

    6 servings

    portioner

    32 minutes

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

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    Ingredienser

    5 dried shiitake mushrooms (25g, rehydrated and chopped)

    1 lb ground chicken

    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

    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

    Vejledning

    1

    Slice carrots and green onion on a bias (slanted)

    2

    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.

    3

    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.

    4

    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).

    5

    Enjoy!