Meatball Miso Soup

• oz ground meat, pork or chicken
• 2 tbsp green onion, minced
• 1 tsp sake
• 1 tsp soy sauce
• ½ tsp ginger, grated
• salt, to taste, a pinch
• oz daikon, cut into small pieces
• 1 oz okra, scrubbed with salt and chopped into small pieces
• cup water
• 2 tbsp miso paste
• ½ tsp dashi granules

Preparation

1. Step 1 · 20°C / 68°F · 1 minute

   3:34
   Mince the green onion. Cut the daikon into small pieces. Scrub the okra with salt to remove the fuzz, leave it for 1 minute, then wash and chop it into small pieces.
2. Step 2 · 20°C / 68°F

   5:23
   Combine the ground meat with salt, sake, soy sauce, minced green onion, and grated ginger. Knead by hand and form into meatballs using two spoons.
3. Step 3 · 100°C / 212°F

   6:24
   Cook the daikon first in boiling water, then add the meatballs. Skim the foam from the top of the soup as it rises.
   Doneness — cooked
4. Step 4 · 100°C / 212°F · 1-2 minutes

   7:06
   Add the okra and simmer for 1 to 2 minutes.
   Doneness — tender
5. Step 5 · 85°C / 185°F

   7:26
   Turn off the heat, then dissolve the miso paste and dashi granules in the soup. Stir to combine.