Steps

1. Cut off the base of the Enoki Mushrooms (approx. 200g) and slice them to 1cm thickness.
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2. In a bowl, add the Minced Chicken (100g) and the sliced enoki mushrooms, loosening them as you add.
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3. Add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Potato Starch, 1 tsp Japanese Soup Stock Granules, and 1/4 tsp Salt to the bowl. Mix well to combine and knead.
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4. Place the meat mixture, kneaded until sticky, onto parchment paper laid in a frying pan.
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5. Remove the core from the Cabbage (250g) and peel off the leaves one by one. Shave the tough core parts thinly to reduce their thickness.
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6. Line the bottom of the frying pan with the cabbage leaves.
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7. Spread 1/3 of the prepared meat mixture over the cabbage.
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8. Tear the cabbage leaves and layer them to cover the meat mixture completely.
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9. Spread another 1/3 of the meat mixture over the cabbage.
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10. Layer the remaining cabbage.
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11. Spread the rest of the meat mixture on top, and finish by layering the remaining cabbage to create the final layer.
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12. Fold the edges of the parchment paper inwards so they don't come into contact with the heat.
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13. Drizzle 5 tbsp Water over the layers and cover with a lid.
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14. Cook over medium heat. Once you hear a sizzling sound, reduce to low heat and steam for 15 minutes.
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15. After 15 minutes of cooking, carefully peel back some cabbage to check if the meat mixture inside is cooked through (no pink parts remaining). If there are any pink parts, continue cooking for a longer period.
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16. Serve directly from the frying pan, or carefully lift the entire thing using the parchment paper and transfer to a plate.
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17. Drizzle your favorite seasonings over the top and sprinkle with Bonito Flakes (Katsuobushi). [Here's the trick!] Adjust the flavor with your preferred seasonings such as Ponzu sauce, Mentsuyu (Noodle Soup Base), or other versatile sauces.
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