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1. Peel 600 g of radish and cut it 1.5 cm thick, halving the large pieces into half-moons, then blanch in water for 3-4 minutes. 2. Mix 200 g chicken breast, 1/2 onion (minced), 1 egg, 2 Tbsp breadcrumbs, a little ginger juice and 1 tsp soy sauce. 3. Bring 1 cup anchovy broth to a boil with 1 Tbsp each of rice wine or mirin and sugar, and 1 1/2 Tbsp soy sauce. 4. Shape the mixture from step 2 into meatballs, cook them in the broth from step 3 and set them aside on a plate. 5. Season the broth from step 3 (with the meatballs removed) with 1 tsp salt, add the radish from step 1 and simmer for 10 minutes until tender, then add the meatballs and simmer for 3-4 more minutes. Turn off the heat, let it stand briefly and serve in a bowl. |
