Chicken Meatballs and Koyadofu in Dashi Broth

Chicken Meatballs and Koyadofu in Dashi Broth

A protein and veggie-packed meal

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients (Servings: 2)

150 g (5.3 oz.)

1 cm (0.4 in.) portion



(B) Dashi Broth

200 ml (6.8 fl. oz. )

1 & 1/2 Tbsp


  1. Add (A) to the minced chicken, and combine together until the mixture becomes sticky. Mix in the coarsely minced carrot and shiitake mushroom.
  2. Rehydrate the koyadofu in warm water (follow directions on package if available), cut into 4 equal pieces. Parboil the komatsuna and cut into 4 cm (1.6 in.) lengths.
  3. Add (B) to a pot and heat. Once boiling, form (1) into bite-size balls and drop into the pot.
  4. Once the meatballs change color, add in the koyadofu and slowly simmer over low heat.
  5. Ladle into bowls, then quickly boil the komatsuna in the remaining broth and serve together.

Cooking Basics

Koyadofu - rehydrating

Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.


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