Tsukune Nabe with Udon

I haven’t made this nabe in ages. I love the chicken meatballs (tsukune) they sell here in Japan. If I had had more time I would have made the meatballs from scratch but I was out all afternoon. I also used frozen udon noodles. Normally I would buy fresh but my husband found a really tasty frozen brand. I think I like it better than fresh.

Tsukune Nabe with Udon

Serves two

2 serving of udon noodles
8 tsukune (chicken balls)
10cm of daikon raddish, sliced and cut into six pieces
1 carrot, sliced and cut in half
2-3 Chinese cabbage leaves

800mL fish stock (I used hondashi)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cooking sake

Mix the soup in a pot and add the daikon and carrots. Bring to a boil and simmer until they are almost cooked. Add the noodles, Chinese cabbage and meatballs. Cover and simmer for a few minutes until the meatballs are cooked. Serve.