Chicken Chanko Nabe with Meatballs and Rice Porridge

What you need

• 1.5 l (6 cups) dashi
• 60 ml (1/4 cup) sake
• 3 tbsp mirin
• 3 tbsp light soy sauce
• 1 tsp salt
• 300 g (10 oz) ground chicken
• 15 g (1/2 oz) fresh ginger, finely grated
• 3 scallions, 2 minced, 1 thinly sliced
• 1 tbsp potato starch
• 300 g (10 oz) boneless skinless chicken thighs, cut into bite-size pieces
• 400 g (14 oz) napa cabbage, stems and leaves separated, cut into large pieces
• 300 g (10 oz) firm tofu, cut into large cubes
• 1 carrot, sliced into thin half-moons
• 100 g (3.5 oz) shiitake mushrooms, stems removed
• 1 leek, sliced diagonally 1 cm (1/2 in) thick
• 300 g (1 1/2 cups) cooked rice
• 1 egg, beaten

Method

Restated from the original video

1. 1

   Mix the ground chicken with the ginger, the 2 minced scallions, potato starch and a pinch of salt. Knead by hand until sticky.

2. 2

   Pour the dashi, sake, mirin, light soy sauce and 1 tsp salt into a wide pot and bring to a simmer over medium heat.

3. 3

   Wet a spoon and drop in scoops of about 2 tbsp of the chicken mixture. Simmer until they float, 4-5 min, and skim off the foam.

4. 4

   Add the carrot, chicken thigh pieces and shiitake. Simmer for 5 min.

5. 5

   Add the cabbage stems, tofu and leek and simmer for 5 min.

6. 6

   Add the cabbage leaves and cook until soft and the chicken is cooked through with no pink inside, 5-6 min. Serve at the table straight from the pot.

7. 7

   When most of the solids are eaten, add the cooked rice to the remaining soup and simmer for 3 min.

8. 8

   Drizzle in the beaten egg, stir once and cook until set. Top with the sliced scallion and serve.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.