Steps

1. Grate 1/8 onion (approx. 30g). The Secret! Grating the onion helps its moisture and umami bind with the minced meat, creating a fluffy texture.
   🕒 01:15
2. In a bowl, combine 200g minced chicken thigh, the grated onion, 1/3 tsp salt, and 1 egg. Mix well.
   🕒 01:28
3. Once combined, add 2 tbsp potato starch and mix again. This will create a soft consistency. The Secret! Trapping ample moisture with the potato starch ensures a fluffy finish.
   🕒 01:55
4. In a pot, combine 5 cups (1000ml) dashi broth, 1- tsp salt, 3 tbsp mirin (sweet rice wine), 2 tbsp cooking sake (rice wine), and 2 tbsp soy sauce. Heat.
   🕒 02:35
5. Cut 2-3 leaves of napa cabbage in half and chop into bite-sized pieces.
   🕒 03:37
6. Trim the tough ends from 2-3 stalks of komatsuna, wash thoroughly, and cut into 4-5cm lengths.
   🕒 03:49
7. Once the broth is boiling, use a measuring spoon to drop spoonfuls of the chicken meatball mixture into the pot. The Secret! This method allows you to form round shapes without getting your hands dirty. They don't need to be perfectly round.
   🕒 04:12
8. When the chicken meatballs float to the surface, skim off any scum if desired. Reduce heat, cover, and gently simmer until the meatballs are cooked through. The Secret! Avoid high heat; simmering on low heat for a prolonged period results in fluffy meatballs.
   🕒 05:12
9. Once the surface of the chicken meatballs has solidified, add the chopped napa cabbage cores. Cover and simmer.
   🕒 05:53
10. When the napa cabbage cores are tender, add the komatsuna stems and the napa cabbage leaves.
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11. Once the vegetables have wilted, taste and adjust seasoning with salt or soy sauce as needed.
    🕒 06:36
12. Serve in bowls. Optionally, garnish with Shichimi Togarashi (Japanese seven-spice blend), Yuzu Kosho (citrus chili paste), or a squeeze of citrus. The Secret! Add more vegetables at the table as you eat, and consider finishing with soba noodles, udon noodles, or a rice porridge.
    🕒 06:46