Tori Tsukune with Mochimugi Noodles for New Year’s Eve
The mochimugi noodles pair perfectly with the chicken. Celebrate New Year’s Eve with these long, thin mochimugi noodles!
Ingredients
| ≪Ingredients≫ | Serves 2 |
| Mentsuyu (ready-to-use noodle soup) | 1/2cup |
| Water | 2cups |
| Mochimugi noodles | 2 servings |
| Green onion (sliced) | 1/2stalk |
Gobou (burdock) Tsukune
| ≪Ingredients≫ | Serves 2 |
| Burdock root | 1/2stalk |
| Ground chicken | 140g |
| Boiled mochimugi (pearled) | 60g |
| ○Green onion (finely chopped) | 1/2stalk |
| ○Soy sauce | 1 tsp |
| ○Salt | a small amount |
| ○Sake | 1 tsp |
| ○Potato starch (katakuriko) | 1 tbsp |
Instructions
- Peel the burdock root and cut it into thin, matchstick-like strips. Soak in water, then drain well.
- In a bowl, combine the ground chicken with the ○ ingredients (green onion, soy sauce, salt, sake, potato starch) and mix until sticky. Add the boiled mochimugi (pearled) and the burdock strips, and mix well.
- Bring a pot of water to a boil and cook the mochimugi noodles. Once cooked, rinse under cold running water and drain.
- In a pot, heat the mentsuyu with water. Once it comes to a boil, form the mixture from step 2 into small meatballs and add them to the soup. Simmer for 3–4 minutes.
- Serve the mochimugi noodles in bowls with the meatball soup, and top with sliced green onions.
Add grated ginger or ground sesame seeds to taste.
