Savory Sukiyaki Meatballs in Broth
Experience the heartwarming flavors of Japan with these savory sukiyaki meatballs, expertly seasoned with traditional ingredients. Tender beef meatballs simmer in a fragrant broth infused with soy sauce, mirin, and fresh vegetables. Paired with soft tofu and seasonal greens, this dish is perfect for a cozy dinner that brings comfort and a taste of culinary tradition to your table.
ingredients
- 1 lb ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 cup shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1 cup tofu, cubed
- 2 tbsp soy sauce (for broth)
- 1 tbsp mirin (for broth)
- 1/2 cup carrots, thinly sliced
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
steps
- 1.
In a large mixing bowl, combine ground beef, panko breadcrumbs, green onions, garlic, beaten egg, 2 tbsp soy sauce, mirin, sugar, and black pepper. Mix until well combined.
- 2.
Shape the mixture into 1-inch meatballs and set aside.
- 3.
In a pot, heat the beef broth over medium heat. Add 2 tbsp soy sauce and 1 tbsp mirin to the broth and stir to combine.
- 4.
Carefully add the meatballs to the simmering broth and cook for 10 minutes.
- 5.
Add the shiitake mushrooms, napa cabbage, carrots, and tofu to the broth. Simmer for an additional 5-7 minutes until vegetables are tender and meatballs are cooked through.
- 6.
Serve hot, garnished with sesame seeds and fresh cilantro.
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