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In a large bowl, combine the chicken mince, soy sauce, ginger paste, black pepper, egg, and potato starch (if using). Mix by hand until the mixture is sticky and cohesive.

In a wide pot or donabe, add the low-salt chicken stock and water. Bring to a gentle simmer over medium heat.

In a small bowl, dissolve the white miso with a ladle of hot broth from the pot. Stir until completely smooth, then return the dissolved miso mixture to the pot.

Using two spoons, shape the chicken mixture into small meatballs and carefully drop them into the simmering broth.

Cook the meatballs for about 5 minutes, or until they are just set and floating on the surface. Remove them from the pot with a slotted spoon and set aside.

Add the sliced daikon, napa cabbage ribs, sliced leek, and torn king oyster mushrooms to the broth. Simmer for 4–5 minutes.

Add the enoki mushrooms and napa cabbage leaves to the pot. Simmer for another 1–2 minutes.
Return the cooked chicken meatballs to the pot. Cook everything together for 5–7 minutes to allow the flavors to meld and ensure all ingredients are thoroughly heated.

Turn off the heat. If using mizuna or rocket, add it to the pot and let it wilt in the residual heat.

Taste the hot pot and adjust seasoning if needed.


In a large bowl, combine the chicken mince, soy sauce, ginger paste, black pepper, egg, and potato starch (if using). Mix by hand until the mixture is sticky and cohesive.

In a wide pot or donabe, add the low-salt chicken stock and water. Bring to a gentle simmer over medium heat.

In a small bowl, dissolve the white miso with a ladle of hot broth from the pot. Stir until completely smooth, then return the dissolved miso mixture to the pot.

Using two spoons, shape the chicken mixture into small meatballs and carefully drop them into the simmering broth.

Cook the meatballs for about 5 minutes, or until they are just set and floating on the surface. Remove them from the pot with a slotted spoon and set aside.

Add the sliced daikon, napa cabbage ribs, sliced leek, and torn king oyster mushrooms to the broth. Simmer for 4–5 minutes.

Add the enoki mushrooms and napa cabbage leaves to the pot. Simmer for another 1–2 minutes.
Return the cooked chicken meatballs to the pot. Cook everything together for 5–7 minutes to allow the flavors to meld and ensure all ingredients are thoroughly heated.

Turn off the heat. If using mizuna or rocket, add it to the pot and let it wilt in the residual heat.

Taste the hot pot and adjust seasoning if needed.
