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Homemade Kimchi Hot Pot With Fluffy Tofu Meatballs Recipe

Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs Recipe
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Serving : 4
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Prepare the ingredients before making Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs in your home. Then, follow these steps below to serve Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs for your family or friends.

Ingredients: Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

  • Hot pot soup
  • 4 tbsp A- Miso
  • 1 tbsp A- Soy sauce
  • 1 tbsp A- Cooking sake
  • 1 tbsp A- Garlic (grated) *paste is fine too
  • 1 tbsp A- Chicken stock granules
  • 1 tsp A- Weipa (if available, also fine without it)
  • 1 tbsp A- Gochujang
  • 1200 ml Water
  • Tofu meatballs
  • 300 grams Tofu (Silken)
  • 150 grams B- Chicken thigh (ground)
  • 2 tbsp B- Japanese leek (minced)
  • 1 tbsp B- Katakuriko
  • 1 tbsp B- Ground sesame seeds
  • 1 tbsp B- Ginger (minced)
  • 1 B- Egg
  • Hot pot ingredients
  • 1 bunch Bok choy
  • 150 grams Chinese cabbage
  • 1 Enoki mushrooms
  • 2 slice Aburaage
  • 1 bunch Chinese chives
  • 1/2 bunch Mizuna greens
  • 1 Carrot
  • 200 grams Kimchi

How to Make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs in your home by yourself.

    Step 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.
  • Step 2
  • Combine and mix all the A- ingredients.
  • Step 3
  • It's done once it's mixed like this.
  • Step 4
  • Peel the skin off the carrot, and thinly slice it into strips using a peeler.
  • Step 5
  • Slice like this. Thinly slice the remainder of the carrot and put them all together.
  • Step 6
  • Using a clean cloth, squeeze out excess water from the tofu.
  • Step 7
  • Squeeze out as much water as you can, and once it looks crumbly like this, it's done.
  • Step 8
  • Combine and mix all the ingredients from step 7 and B-.
  • Step 9
  • Mix well until it starts to get sticky.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 13
  • Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc.
  • Step 14
  • Once they're wilted a little, add the carrot and aburaage.
  • Step 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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