Itadori's Meatballs: Inspired by Jujutsu Kaisen

• servings: 6 servings
• total time: 32 minutes

Ingredients

5 dried shiitake mushrooms (25g, rehydrated and chopped)

1 lb ground chicken

1 egg

1 inch knob of ginger (grated)

3 large cloves of garlic (minced)

2 whole scallions (finely chopped)

3 tsp sesame oil

1/2 tsp salt

1 tsp white pepper

3 tsp GF soy sauce

4 tsp GF oyster sauce

6 cups dashi broth (or water with 3 tsp of instant dashi)

4 Tbsp sake

3 Tbsp mirin

4 Tbsp GF soy sauce

2 tbsp white miso

Directions

Slice carrots and green onion on a bias (slanted)

Add all the broth ingredients (except for the miso!) to a large pot over medium heat, bring to a summer. Muddle in the miso and don't let the broth boil after this point, just simmer.

Mix all the meatball ingredients together in a bowl and scoop out balls. I use a cookie dough scooper to make them to same size but you can use spoons.

Carefully drop all your meatballs into the broth, cover and allow to simmer for 10-15 minutes. Add in the vegetables, cover and simmer for 5-10 more minutes (depending on the softness of your veggies).

Enjoy!