Cauliflower Meatballs

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!

Cauliflower Meatballs
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







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
  • [A]

    • 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 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 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.