Japanese Cuisine: Meat Balls, Chinese Cabbage & Rice Vermicelli Soup

The Japanese are very fond of two culinary delights, namely dango/団子 or meat balls and haruzame/春雨(Spring Rain) or rice vermicelli.
They do make for great and simple combinations.
How about the following one:

Meat Balls, Chinese Cabbage & Rice Vermicelli Soup

INGREDIENTS: For basic recipe. You can multiply it at will!

-Chinese cabbage: 6 leaves
-Pork belly: 80 g
-Chicken lean breast: 60 g
-Panko/breadcrumbs: 1 tablespoon
-Japanese sake: 1 tablespoon
-Fresh (if possible) ginger juice: 1/2 teaspoon
-Rice vermicelli/Haruzame (dry weight): 20 g
-Egg (beaten): 1/2
-Water: 3 cups/600 cc/ml
-Chicken bouillon: 1 cube or as appropriate, crumbled into powder.
-Salt: 1 teaspoon (can be varied according to preferences and priorities)
-Pepper: as appropriate


-Chop the core of Chinese cabbage finely, and cut the leafy part in 5 cm square pieces.

-Humidify lightly the panko/breadcrumbs with lukewarm water if coarse. Us them as they are if they are fine.

-Drop the pork belly and chicken lean breast in a food processor and mince. Add the sake, panko/breadcrumbs, ginger juice, beaten egg and a little salt. Mix.

-Soften the rice vermicelli in slightly salted lukewarm water and drain.

-In a pan pour the water. Add cut Chinese cabbage, salt, pepper and chicken bouillon. Cover with lid and cook over a small fire until the Chinese cabbage has become translucent.

-Fashion balls with the processed meat. Add to the Chinese cabbage and cover with lid. Cook over small fire for up to 20 minutes.

-Add the rice vemicelli and cook for 3 more minutes.

-Serve as shown in above picture.
Add some finely chopped thin leeks for a “green” finishing note!

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