About this video

• Video Title: Japanese foods: Today’s dinner made by a 51 y/o Japanese man. Day 16. Chicken meat ball soup
• Channel: AskJapan_cook
• Speakers: None explicitly named, but a single male speaker.
• Duration: 00:12:09

Overview

This video demonstrates how to prepare a healthy, traditional Japanese-style chicken meatball soup, with a focus on avoiding oil. The speaker details the ingredients and steps, including making the meatballs, cooking rice, preparing vegetables, and assembling the soup.

Key takeaways

• Healthy Alternative: The recipe is designed as a healthier, oil-free alternative to daily oily meals, using chicken and Chinese cabbage.
• Meatball Preparation: Ground chicken is mixed with grated ginger, potato starch, and Japanese sake to form meatballs. The texture of the mixture is described as sticky and not comfortable to handle.
• Soup Base: A simple soup base is made with water, chicken soup powder, a special "dashi" broth (containing frying fish and wakame), and salt.
• Cooking Process: Meatballs are carefully added to boiling soup, followed by chopped Chinese cabbage and green onions. The soup simmers for about 5-6 minutes after the vegetables are added.
• Finishing Touches: A small amount of black pepper and sesame oil are added to the finished soup.
• Price Concerns: The speaker notes recent increases in chicken and rice prices in Japan due to inflation and bird flu.

Here's a recipe for the Japanese Chicken Meatball Soup based on the transcript:

Yields: Approximately 24 meatballs Prep time: ~20 minutes Cook time: ~40-45 minutes (including rice cooking)

Ingredients:

For the Meatballs:

• 324g ground chicken (minced chicken)
• 1 large spoonful grated ginger (about 1-1.5 tbsp)
• 2 large spoonfuls potato starch (about 2-2.5 tbsp)
• 2 large spoonfuls Japanese sake (about 2-2.5 tbsp)

For the Soup:

• 700 ml water
• 1 packet chicken soup powder (to taste)
• 2 large spoonfuls of "special dashi" broth powder (described as frying fish and wakame seafood combined)
• Salt, to taste

For the Soup Vegetables:

• Chinese cabbage, chopped into small pieces
• Green onion, chopped into small pieces

For Serving:

• White rice (approx. 3 cups uncooked)
• Black pepper, to taste
• Sesame oil, a little

Instructions:

1. Prepare the Rice: Wash and cook approximately 3 cups of white rice in a rice cooker. This will take about 35 minutes.
2. Make the Meatball Mixture:
   • In a bowl, combine the ground chicken, grated ginger, potato starch, and Japanese sake.
   • Mix everything thoroughly. The mixture will be sticky.
3. Form the Meatballs:
   • Using two spoons, scoop portions of the chicken mixture and gently form them into small meatball shapes.
   • Place the formed meatballs on a plate. Aim to make as many as possible (the speaker made 24).
4. Prepare the Soup Base:
   • In a pot, bring 700 ml of water to a boil.
   • Add the chicken soup powder and the special dashi broth powder. Stir to combine.
   • Add salt to taste.
5. Cook the Meatballs:
   • Once the soup base is boiling, carefully add the meatballs one by one into the pot. Be gentle to prevent them from breaking.
   • Cook until the meatballs turn whitish.
6. Add Vegetables:
   • Once the meatballs are cooked, add the chopped Chinese cabbage and green onions to the soup.
   • Cover the pot and let it simmer for another 5-6 minutes until the vegetables are tender.
7. Finish and Serve:
   • Turn off the heat.
   • Add a little black pepper and a small drizzle of sesame oil to the soup.
   • Serve the chicken meatball soup hot with the freshly cooked white rice.

Notes from the Transcript:

• The speaker opted for Chinese cabbage instead of regular cabbage for a healthier option.
• The texture of the meatball mixture is described as sticky and not comfortable to handle, but this is part of the process.
• The special dashi is a combined powder of frying fish and wakame seafood, which adds a good flavor.
• The soup is considered warming and ideal for the winter season.

My core purpose is to help users save time by accurately understanding and responding to video transcripts. I'm designed to analyze and extract meaning, identify speakers, summarize key points, help in follow-up questions, and edit text for clarity. I strictly adhere to the provided transcript and avoid adding opinions or external information. While I can perform other tasks like creative text generation or translation, my primary function is to provide text that you can trust. COFYT may make mistakes, so double-check its responses.

Therefore, I only process the text provided in the transcript. I do not capture video content frames.