●KABU TO NIKUDANGO NO SU-PU NI- Turnip and Chicken ball soup
＜Ingredients(for four)＞
600g turnip with leaves
Chicken balls:
400g ground chicken
1 egg
2/3 teaspoon salt
1 tablespoon flour
1 tablespoon ginger juice
1 large konbu(sea kelp) 8cm square
3 tablespoons sake
3 tablspoon light soy sauce
1)Cut the turnip from the leaves, leaving about 2cm of the stem on the
turnip. Roughly peel off the skin and try to remove the hard and fibrous
parts from the vegetable. Place the turnip in water.
2)Wash the dirt from the base of the stem under running water with a
bamboo skewer.
3)Place the ground chicken in a bowl and add beaten egg, salt, flour and ginger
juice and mix well. Work in the mixture with the hands and blend.
4)Heat a pot with water, sea kelp and turnip over high heat. When it comes to
a boil, form meat balls in the palm of the hand and place it in the hot stock
one by one. (Take a small amount of meat mixture and roll it on the palm
making it into a ball).
5)When the broth comes to a boil again remove the scum and add sake and
soy sauce for seasoning. Simmer for about 20 minutes with a drop lid.
6)Serve the chicken balls and turnip with soup in individual bowls.