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Negi and Meatball Salt Hot Pot

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $12

INGREDIENTES

  • Vegetables

    • 1/2 stalk white negi, thinly sliced
    • 300g shredded cabbage
    • 🥕 1/2 carrot, julienned
    • 1 tbsp sesame oil

  • Meatballs

    • 300g ground chicken
    • 1/2 stalk green negi, minced
    • 1 tsp grated ginger
    • 🧂 1/3 tsp salt
    • 1 tbsp sake
    • 1 tbsp potato starch
    • 1/2 tbsp sesame oil

  • Broth

    • 1 tsp chicken stock powder
    • 🧂 2/3 tsp salt
    • Pinch of pepper
    • 💧 800ml water

PASSOS

1

Slice the white part of negi thinly and diagonally. Mince the green part of negi. Shred the cabbage and julienne the carrot.

2

Mix all meatball ingredients in a bowl until sticky and well combined.

3

Bring the broth ingredients to a boil in a pot. Scoop meatball mixture into the broth using a spoon. Once boiling again, skim off any foam, cover, and simmer on low heat for 8 minutes.

4

Add the vegetables to the pot, cover, and simmer for 2 minutes. Drizzle sesame oil over the top before serving.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh vegetables for better flavor and texture.Leftover broth can be used to cook noodles for a satisfying finish.Adjust salt levels to suit dietary needs.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.