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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, February 4, 2015

Miso soup with Pork Meatballs by Steven Dolby

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(Serves 4 people)

300g Ground pork
2 Green onions (thinly sliced)
1 Bird's eye chili (thinly sliced)
4g Grated ginger
2 Tsp soy sauce
Chopped cilantro (small handful)
60g Fresh breadcrumbs / 1/2 cup milk
Salt (pinch)
30g Fresh breadcrumbs

6 Cups water
1/4 Cup dashi soup base
13g Ginger (sliced)
1 Green onion (roughly chopped)
100g Shiitake mushrooms (sliced)
2 Tsp Soy sauce
2 Tbsp white miso paste
Garnish with green onion and pea sprouts


For Meatballs

In a bowl, add ground pork, green onion, chilli, ginger, soya sauce and cilantro.
Next add milk to the bread crumbs and stir well.
Now transfer this mixture to the bowl. Add salt and lightly mix. Refrigerate for 30 minutes.
After 30 minutes, add dry breadcrumbs and lightly mix.
Now form golf-sized ball from the mixture.
Add olive oil to a hot pan, place the meat balls and brown them.
Once browned, place the meatballs on to a tray.
Place in the oven and cook for 30 minutes at 350 degree Fahrenheit.
For Miso Soup

Add water to a pan, followed by dashi stock.
Add ginger and green onion to the broth.
Bring it to a boil and simmer.
Strain the broth and transfer back to the pan.
Now add shiitake mushrooms to the broth and cook in a light simmer for 10 minutes.
At the end add soya sauce.
Now ladle some of the broth into a small bowl, add miso paste and whisk until smooth.
Now,turn of the heat, add the miso to the broth, and stir.

Take a bowl, add two or more meatballs, pour some miso soup, and garnish with green onion and pea sprouts.
Serve hot.


1 comment:

  1. Just made this dish, but in the UK I couldn't get dashi stock so had to improvise from a recipe, and the miso paste was more like miso juice so my version was lacking some flavours I think. If I made this again, I'd definitely top up on chilli, salt, miso and soy sauce. Still enjoyed it though, will no doubt try again soon.