Steps

1. Lightly squeeze excess water from the Seared Tofu (250g) and cut into bite-sized pieces.
   🕒 00:50
2. Pour 700ml of Water into a donabe (earthenware pot) and add the Ground Chicken (Breast/Thigh) (400g), breaking it up so there are no large clumps.
   🕒 01:22
3. Add 50ml of Cooking Sake (Rice Wine), 1 tbsp of Light Soy Sauce, and 1 tbsp of Mirin (Sweet Rice Wine) to the same pot.
   🕒 02:36
4. Wipe off any surface dirt from the Kombu (Kelp) (5g) with a damp paper towel and add it to the pot.
   🕒 02:51
5. Heat the pot over medium heat and bring to a boil, stirring to prevent sticking.
   🕒 03:01
6. Once boiling, add all the cut Seared Tofu.
   🕒 03:35
7. Bring back to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
   🕒 03:44
8. Cut off the root ends of the Mizuna Greens (1 bunch) and cut into bite-sized lengths.
   🕒 04:14
9. Place the cut Mizuna Greens in a salad spinner, fill with water until submerged, and let sit for 5 minutes to remove bitterness.
   🕒 04:20
10. Trim the hard ends off the Enoki Mushrooms (1 pack) and separate them by hand.
    🕒 04:47
11. After 5 minutes, thoroughly drain the Mizuna Greens and pat dry.
    🕒 05:14
12. Taste the soup that has been simmering for 10 minutes. [The Key Tip!] The soup will be surprisingly delicious at this stage.
    🕒 05:31
13. Add Salt to your preference to adjust the seasoning.
    🕒 05:49
14. Move the Tofu to the side of the pot, add the separated Enoki Mushrooms to the cleared space, and lightly cook.
    🕒 06:06
15. Once the enoki mushrooms have softened, add all the drained Mizuna Greens.
    🕒 06:14
16. Cover and simmer for 5 minutes. [The Key Tip!] Ensure the enoki mushrooms are fully cooked and the mizuna greens are steamed to retain their texture.
    🕒 06:31
17. After 5 minutes, remove the lid and gently stir everything together to combine.
    🕒 06:40
18. Taste again at the end, and adjust with salt or other seasonings if the flavor is too light.
    🕒 06:48
19. While piping hot, serve with ponzu sauce, yuzu pepper, or other condiments.
    🕒 07:00