Cauliflower florets wrapped with a ground chicken mixture and rolled into balls. Simmer in dashi and sprinkle with yuzu peel for a delicious twist on the ordinary meatball!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 1/2 cauliflower (200 g)
- Potato starch
[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
- 3 tbsp sake
- 1 tbsp mirin
- 1/2 tsp salt
[Potato starch thickener]
- 2 tbsp potato starch
- 2 tbsp water
- Yuzu peel (cut into thin strips), as neededNote
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 portion of the [Ground meat mixture] around it to form a ball. Repeat with the remaining florets.
The potato starch will help the [Ground meat mixture] stick to the cauliflower floret stems. Press the cauliflower into the ground meat 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 minutes, 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 with the meat-side down, as 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 thickener] 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 cauliflower meatballs.