Simmered Cauliflower Meatballs

Wrap the bottom half of the cauliflower with minced meat and make it into a ball, then add yuzu peel for a refreshing fragrance that stimulates your appetite.

Simmered Cauliflower Meatballs
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving

Ingredients (Serves 2)

  • 1/2 cauliflower (200 g)
  • [Ground meat mixture]

    • 200 g ground chicken
    • 3 tbsp Japanese leek (finely chopped)
    • 1-2 tbsp water
    • 1 tbsp sake
    • 1/2 tbsp potato starch
    • 1/2 tsp ginger (grated)
    • 1/4 tsp salt
  • 400 ml dashi
  • [A]

    • 3 tbsp sake
    • 1 tbsp mirin
    • 1/2 tsp salt
  • [Potato starch dissolved in water]

    • 2 tbsp potato starch
    • 2 tbsp water
  • Yuzu peel (cut into thin strips), as needed

    If available.



In a bowl, combine the ingredients for the [ground meat mixture] and knead together by hand. Divide into 8 equal portions.


Cut the cauliflower into 8 florets. Lightly coat the stem portion of one floret with potato starch, then wrap one of the portions of the ground meat mixture around the bottom half of the floret to form a rough ball. Repeat with all of the florets.


Coating the stem portion of the cauliflower floret with potato starch will help the ground meat mixture stick to it. Press the cauliflower into the ground meat mixture and wrap it around the bottom half of the floret.


In a pot, heat the dashi over medium heat. When it comes to a simmer, stir in the ingredients for [A] and add the cauliflower meatballs, meat side down. When it comes to a simmer again, lower the heat and skim off any foam, then cover and simmer over low heat for 15-20 min, or until the cauliflower is tender. Remove from heat and transfer the cauliflower meatballs to a serving dish, leaving the simmering broth in the pot.


Place the cauliflower meatballs in the pot in a single layer, with the meat side down because the meat takes longer to cook through.


Heat the same pot again over medium heat. When the remaining dashi comes to a simmer, stir in the [potato starch dissolved in water] and continue to stir until it thickens. Add the yuzu peel. When it comes to a simmer again, remove from heat and pour over the meat-wrapped cauliflower florets.