Prawn & chicken ball hot pot
Tender prawn and chicken meatballs simmer in a rich garlic-infused broth, enhanced with Kikkoman Ramen Soup Base, Kikkoman Soy Sauce and Kikkoman Sesame Oil. Finish with udon noodles to savour every last drop.
Nutritional facts (per portion):
1,615 kJ / 386 kcalPreparation
Step 1
300 g firm tofu – 600 g cabbage – 500 g daikon radish – 150 g carrot – 1 leek
Cut the firm tofu into bite-sized cubes. Cut the cabbage into thin wedges. Using a vegetable peeler, slice the daikon radish and carrot into thin ribbons. Trim the leek, slice the white part thinly on the diagonal and wash the green part thoroughly, then slice thinly.
Step 2
8 prawns, raw, peeled and deveined – 300 g chicken mince – 3 spring onions – 2 tsp ginger, grated – 2 tbsp potato starch – 1 egg, beaten – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil
Thaw the prawns if frozen, then roughly chop them, leaving some texture. Thinly slice the spring onions. Place the chopped prawns, chicken mince, spring onions, grated ginger, potato starch, beaten egg, Kikkoman Soy Sauce and Kikkoman Sesame Oil in a bowl. Mix thoroughly until well combined. Transfer the mixture to a piping bag or plastic bag and refrigerate until ready to use.
Step 3
1 litre water – 1 garlic clove, thinly sliced – 2 tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Place the water, sliced garlic and Kikkoman Ramen Soup Base in a large pot and bring to the boil.
Step 4
Bring the broth from Step 3 to the boil. Add the cabbage, tofu and leek from Step 1. Using two spoons, shape the prawn and chicken mixture from Step 2 into bite-sized meatballs and gently drop them into the broth. Cover and simmer for 5 min, then add the daikon and carrot ribbons from Step 1. Simmer until the vegetables are tender. Serve with Kikkoman Yuzu Ponzu on the side.
Step 5
200 g udon noodles
Add the udon noodles to the remaining broth. Cook according to packet instructions and serve.
Recipe-ID: 1798
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300 g firm tofu – 600 g cabbage – 500 g daikon radish – 150 g carrot – 1 leek
Cut the firm tofu into bite-sized cubes. Cut the cabbage into thin wedges. Using a vegetable peeler, slice the daikon radish and carrot into thin ribbons. Trim the leek, slice the white part thinly on the diagonal and wash the green part thoroughly, then slice thinly.
8 prawns, raw, peeled and deveined – 300 g chicken mince – 3 spring onions – 2 tsp ginger, grated – 2 tbsp potato starch – 1 egg, beaten – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil
Thaw the prawns if frozen, then roughly chop them, leaving some texture. Thinly slice the spring onions. Place the chopped prawns, chicken mince, spring onions, grated ginger, potato starch, beaten egg, Kikkoman Soy Sauce and Kikkoman Sesame Oil in a bowl. Mix thoroughly until well combined. Transfer the mixture to a piping bag or plastic bag and refrigerate until ready to use.
1 litre water – 1 garlic clove, thinly sliced – 2 tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Place the water, sliced garlic and Kikkoman Ramen Soup Base in a large pot and bring to the boil.
Bring the broth from Step 3 to the boil. Add the cabbage, tofu and leek from Step 1. Using two spoons, shape the prawn and chicken mixture from Step 2 into bite-sized meatballs and gently drop them into the broth. Cover and simmer for 5 min, then add the daikon and carrot ribbons from Step 1. Simmer until the vegetables are tender. Serve with Kikkoman Yuzu Ponzu on the side.
200 g udon noodles
Add the udon noodles to the remaining broth. Cook according to packet instructions and serve.
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