Chicken Meatball and Chinese Cabbage Hot Pot

Chicken Meatball and Chinese Cabbage Hot Pot

This is a nabe (hot pot) for one person. This time I made it with pan-fried chicken meatballs.

Ingredients: Serves 1

Chicken Meatballs:
Ground chicken
100 g
Ginger (grated)
1 teaspoon
Japanese leek (finely chopped)
10 g
1 teaspoon
Soy sauce
1 teaspoon
Salt and pepper
25 ml
50 ml
Beaten egg
1 tablespoon
Sesame oil
1 teaspoon
250 ml
Soup stock granules
2.5 teaspoons
2.5 teaspoons
Soy sauce (light or usukuchi)
2.5 teaspoons
a small amount
Ingredients to add:
Chinese cabbage
200 g
Chinese chives
20 g
Japanese leek
20 g
Ichimi red chili pepper powder
a pinch


1. Roughly chop the Chinese cabbage. Cut the Chinese chives into 5cm pieces. Cut the Japanese leeks diagonally into 1cm pieces.
2. Mix all the Chicken Meatball ingredients (except for the sesame oil) in a bowl.
3. Add all the Soup ingredients to a pot and bring to a simmer. Add the sesame oil to a frying pan. Roll the Chicken Meatball ingredients into balls of any size and add them to the frying pan. Brown both sides.
4. Add the browned chicken meatballs to the pot. Simmer for about 5 minutes, removing any scum that comes to the surface.
5. Add the Chinese cabbage and Japanese leeks and simmer for another 5 minutes. Add the Japanese chives and sprinkle ichimi spice over them. Cover with the lid and let it steam for a bit.
6. When the chives wilt, it's done.

Story Behind this Recipe

Chicken meatballs are usually just boiled, but I thought browning them in a pan would make them really tasty. It was a big success.