hopefully y’all don’t mind some potentially basic tips™️ RECIPE 👇 Meatballs: 1 lb ground chicken 1 egg 1 T potato or corn starch 1/4 tsp salt 1/4 tsp black pepper 1 T sake 2 tsp grated ginger Mix in a bowl until smooth and set aside Broth + Rest of the dish: 1 T toasted sesame oil 1 clove garlic, grated 2 tsp grated ginger 2 negi (Japanese green onion) or 4-5 regular scallions 1 tsp doubanjang 3 and 1/3 c chicken stock or chicken dashi 1/4 cup sake 2 T miso 1/2 T soy sauce 4-5 leaves of Cabbage, cut into squares 7 oz medium-firm tofu 1/4 c sesame paste or tahini 5 oz mung bean sprouts La-yu (chili oil) - for serving Kurozu (Japanese black vinegar) - for serving Heat sesame oil in a donabe and sauce the garlic, 2 tsp grated ginger, and half of the negi over medium high heat ~2 min. Add the doubanjang and stir until aromatic (~30s). Add 1/4 cup sake and chicken stock. Whisk in miso and add the soy sauce. Cover and bring to a simmer. Add the cabbage and tofu. Using two spoons, make meatballs with the chicken mixture. Cover and simmer until the meatballs are barely cooked through, about 3-4 min then sti in the tahini. Add bean sprouts and cook for ~1 min. Sprinkle on top the remaining negi and turn off heat. Serve in individual bowls with ramen and top with la-yu and kurozu. #cookingtips #dinnerideas #wintersoup #hotpot #cheflife #tantan