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Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs
Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

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We hope you got benefit from reading it, now let’s go back to homemade kimchi hot pot with fluffy tofu meatballs recipe. To make homemade kimchi hot pot with fluffy tofu meatballs you only need 26 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to prepare Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
  1. Take Hot pot soup
  2. Get 4 tbsp A- Miso
  3. Prepare 1 tbsp A- Soy sauce
  4. Provide 1 tbsp A- Cooking sake
  5. Provide 1 tbsp A- Garlic (grated) *paste is fine too
  6. Take 1 tbsp A- Chicken stock granules
  7. Prepare 1 tsp A- Weipa (if available, also fine without it)
  8. Take 1 tbsp A- Gochujang
  9. Provide 1200 ml Water
  10. Take Tofu meatballs
  11. Use 300 grams Tofu (Silken)
  12. You need 150 grams B- Chicken thigh (ground)
  13. Use 2 tbsp B- Japanese leek (minced)
  14. You need 1 tbsp B- Katakuriko
  15. Prepare 1 tbsp B- Ground sesame seeds
  16. Prepare 1 tbsp B- Ginger (minced)
  17. Provide 1 B- Egg
  18. Prepare Hot pot ingredients
  19. Prepare 1 bunch Bok choy
  20. Prepare 150 grams Chinese cabbage
  21. Use 1 Enoki mushrooms
  22. Prepare 2 slice Aburaage
  23. Take 1 bunch Chinese chives
  24. Get 1/2 bunch Mizuna greens
  25. Take 1 Carrot
  26. Get 200 grams Kimchi
Instructions to make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
  1. This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood.
  2. Combine and mix all the A- ingredients.
  3. It's done once it's mixed like this.
  4. Peel the skin off the carrot, and thinly slice it into strips using a peeler.
  5. Slice like this. Thinly slice the remainder of the carrot and put them all together.
  6. Using a clean cloth, squeeze out excess water from the tofu.
  7. Squeeze out as much water as you can, and once it looks crumbly like this, it's done.
  8. Combine and mix all the ingredients from step 7 and B-.
  9. Mix well until it starts to get sticky.
  10. In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot.
  11. Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point.
  12. For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it.
  13. Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc.
  14. Once they're wilted a little, add the carrot and aburaage.
  15. To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor.

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