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: 51 y/o Japanese man
• Duration: 00:12:09

Overview

This video demonstrates the preparation of a traditional Japanese-style chicken meatball soup by a 51-year-old Japanese man. He aims to create a healthy, oil-free meal, using Chinese cabbage instead of regular cabbage. The video covers the entire process, from forming the meatballs to cooking the soup and serving it with rice.

Key takeaways

• Healthy Meal Preparation: The cook prepares chicken meatball soup without using any oil, prioritizing a healthy, less oily diet.
• Ingredient Selection: Chinese cabbage is used instead of regular cabbage for the soup. Ground chicken is the main ingredient for the meatballs.
• Meatball Mixture: The chicken meatball mixture includes ground chicken, grated ginger, potato starch, and Japanese sake.
• Soup Base: The soup base is made with water, a special chicken soup powder (dashi), and a bit of salt.
• Cooking Process: Meatballs are carefully added to boiling soup, followed by chopped Chinese cabbage and green onions. The soup simmers for about five to six minutes.
• Finishing Touches: Black pepper and a touch of sesame oil are added to the soup before serving.
• Serving Suggestion: The soup is served with freshly cooked white rice.

Chicken Meatball Soup Recipe

Ingredients:

• For the Meatballs:
  • 324g ground chicken (minced chicken)
  • 1 large spoonful of grated ginger
  • 2 large spoonfuls of potato starch
  • 2 large spoonfuls of Japanese sake
• For the Soup:
  • 700 ml water
  • 2 large spoonfuls of special soup powder (dashi, described as a "frying fish and wakame seafood combined" pack)
  • Salt, to taste
  • Chopped Chinese cabbage
  • Chopped green onion
• Optional Finishing Touches:
  • Black pepper
  • Sesame oil

Instructions:

1. Prepare the Meatball Mixture:
   • In a bowl, combine the ground chicken, grated ginger, potato starch, and Japanese sake.
   • Mix everything thoroughly until well combined. The texture will be sticky.
2. Form the Meatballs:
   • Using two spoons, shape the mixture into small meatballs.
   • Place the formed meatballs on a plate.
3. Prepare the Soup Base:
   • In a pot, bring 700 ml of water to a boil.
   • Add the special soup powder (dashi) and salt to the boiling water. Stir to combine.
4. Cook the Meatballs:
   • Carefully place the meatballs into the boiling soup, one by one, to prevent them from breaking apart.
   • Cook until the meatballs turn whitish.
5. Add Vegetables:
   • Add the chopped Chinese cabbage and green onions to the pot.
   • Cover the pot and let it simmer for about 5-6 minutes, or until the vegetables are tender.
6. Finish and Serve:
   • Turn off the heat.
   • Add a little black pepper and a small amount of sesame oil if desired.
   • Serve the chicken meatball soup hot, ideally with freshly cooked rice.