Steps

1. Wash the burdock root to remove any dirt.
   🕒 02:45
2. Cut the burdock root lengthwise in half, then slice it diagonally into thin pieces.
   🕒 03:28
3. Add the sliced burdock root 150g to a pot.
   🕒 04:13
4. Cut the carrot lengthwise in half, then slice it into half-moon pieces.
   🕒 04:33
5. Add the sliced carrot 120g to the pot.
   🕒 05:05
6. Thinly slice the shiitake mushroom stems, then slice the caps as well.
   🕒 05:12
7. Add the sliced shiitake mushrooms 100g to the pot.
   🕒 05:56
8. Dice the chicken thigh into bite-sized pieces. Chop and add the skin as well.
   🕒 06:10
9. Add the diced chicken thigh 300-350g to the pot.
   🕒 07:11
10. Add water 1000cc to the pot.
    🕒 07:53
11. Add soy sauce 5 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, sake 2 tbsp, bonito powder 5g, and Haimi 9 dashes to the pot.
    🕒 07:58
12. Heat the pot over medium-low heat and carefully remove any scum that rises.
    🕒 09:36
13. Simmer for 15 minutes.
    🕒 09:51
14. In a bowl, combine cake flour 100g, potato starch 50g, and water 100g, then mix well with a spatula to create the suiton dough. [Pro Tip!] A ratio of 2:1:2 for cake flour, potato starch, and water will create chewy suiton.
    🕒 10:21
15. After simmering for 15 minutes, use two spoons to scoop bite-sized pieces of the suiton dough and drop them into the soup.
    🕒 12:10
16. Simmer for about 5 minutes until the suiton is firm.
    🕒 12:53
17. Serve in bowls and sprinkle with Shichimi Togarashi to taste, if desired.
    🕒 13:12