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1 daikon, 227g ground beef, 227g ground pork, 12g ginger, 12 shiitake mushrooms, 1 stalk of spring onion, 1 stalk of coriander, 3 cups of dashi.

(1) 1 tsp lemon juice, 1/4 tsp ground black pepper.
(2) 1 tsp caster sugar, 1 tsp sake, 1 tsp chicken bouillon powder.
(3) 1/4 cup of panko (i.e. Japanese bread crumbs), 2T sake, 2T water, 2 tsp white miso.
(4) 2.5T soy sauce, 2.5T sake, 1T mirin.
(5) 1/2 tsp ground black pepper.


1. Rinse ground beef; Drain; Marinate in seasoning (1) for 30 minutes.
2. Rinse ground pork; Drain; Marinate in seasoning (2) for 30 minutes.
3. Peel, rinse and mince ginger.
4. Cut off both ends of spring onion; Rinse and drain; Chop finely.
5. Cut off the ends of coriander; Rinse and drain; Chop finely.
6. Rinse shiitake mushrooms; Trim off the stems; Slice.
7. Peel a daikon; Cut off both ends; Rinse and drain; Cut an half into pieces; Julienne the remaining.
8. Add seasoning (3), the beef from the step 1, the pork from the step 2, and the ginger to a big stainless steel bowl; Mix well; Grab and slap the mixture hard back to the stainless steel bowl quite a few times; Shape into balls with 4 cm diameter with moistened hands.
9. Pour 3 cups of dashi to a pot; Bring to the boil over a high heat; Turn to a medium heat; Add the daikon pieces and the shiitake mushrooms; Bring to the boil over a high heat again; Turn to a low heat; Add seasoning (4); Stir to mix; Cover the pot with a lid; Cook over a low heat for 30 minutes; Uncover; Add the meatballs and the daikon juliennes; Cover the pot partially; Cook over a low heat for 20 more minutes; Uncover; Add seasoning (5), most of the spring onion and the coriander; Stir to mix; Turn off the heat; Arrange in serving bowls; Garnish with the remaining spring onion and coriander.