Damako Nabe ( Rice ball Hot Pot )
From the mountainous region of Tohoku comes this local dish which is perfect for cold winter days.
After cooking your rice mash it and then sprinkle with potato starch and roll into balls then set aside.
Use a dashi stock for the broth I always like to make one in advance with kombu kelp and dried shiitake. Just place them in water for a few hours then take them out and add mirin and tamari.
The vegetables I used were leek,taro,carrot,mixed mushrooms spring onion,nappa cabbage,komatsuna and daikon radish.
Place your vegetables in your donabe pot with your dashi stock except the leafy greens.
Then simmer your vegetables and add your rice balls the rice balls soak up all the lovely juices.
You could also add tofu or yuba if you wanted.
If you do not have a donabe pot you could steam your vegetables or add them to a cooking pot.
Finely add your leafy greens when everything else is tender and a sprinkle of shichimi pepper.
A hot, healthy,cosy dish for a cold winter evening.