Actually, its not a kimono, its a yukata: more informal, easier to wear for big blond beginners like me! And in fact, I’m not simmering chicken meatballs at all when this foto was taken, I was snapped on my way back from the outdoor hot baths on the Japanese island of Kyushu. The hot springs bubbled up into a pool surrounded by rocks; the night was freezing and while you can’t see my feet, be aware that they are tucked adorably into little wooden sandals!
And while i wasn’t simmering my dinner when this pic was taken, in fact whenever I make a dish with strong Japanese flavors, I always FEEL as if I’m wearing my yukata-kimono: I feel exactly as I look in the photo!
The dish is simple; one I make in a million variations, inspired by a hot-pot of chicken meatballs and vegetables I ate somewhere along the way: the chicken mixture came to the table in a bamboo-tube; when the broth boiled, someone at the table, whoever wanted to, spooned the chicken mixture into the bubbling broth; it made meatballs! there was also a plate of mixed vegetables: Napa cabbage, sprouts, onions, broccoli. Since I’ve been back from Japan I make variations of this whenever I yearn for something cozy, light, and quick.
You can use ground turkey in place of the chicken; and while i had a lovely cache of fresh shiitakes, you can use dried–just be sure to presoak in boiling water for about 30 minutes before using, and cut the stems off if they are tough!
Broccoli, Shiitakes, Chicken Meatballs and Miso
Serves 4
Meatballs:
12 ounces ground chicken (or turkey)
2-3 garlic cloves, coarsely chopped
2 green onions, thinly sliced
(if you have edible chrysanthemum leaves, coarsely chop those and add them; alternatively you can use a few tablespoons chopped arugula, a few leaves of shiso, or even cilantro, chopped)
Several generous shakes soy sauce
1 tablespoon chopped fresh ginger
1/2 teaspoon sesame oil (optional)
1/2 chicken bouillion cube or 1/2 teaspoon chicken bouillion powder (optional)
1 medium-large carrot, shredded
For the soup-stew:
4 cups chicken broth
1 teaspoon chopped or grated fresh ginger
6-8 ounces fresh shiitakes, or dried, soaked until rehydrated shiitakes (stems removed if tough)
1 small to medium head broccoli, cut into bite-sized florets and stems
4-6 heaping tablespoons shiro miso (white miso; the light, sweet, pale yellow one)
Combine all of the meatball ingredients; mix well. (note: a little cornstarch or potato starch gives a smoother effect, but I prefer the all meaty vegetable mix for the taste of the meatballs, and also for its flavoring of the soup.)
Heat the broth in a large saucepan; when it comes to the boil, reduce heat to a simmer, then add the ginger, and spoon in walnut-sized nuggets of meatball mixture.
When meatballs are partially cooked through, add the shiitakes, and broccoli florets. Cook all together for 5-7 minutes or until the broccoli are bright green, the mushrooms and meatballs cooked through.
In a small bowl mix the miso with a few spoonfuls of the soup to smooth it out. Stir it into the pot, remove from the heat, and ladle into bowls. Sprinkle a little green onion onto each bowl, and eat on with a spoon and chopsticks, on a cold damp night, in your favorite kimono or yukata….
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.