Steps

1. Prepare 1/2 burdock root (100g) by cleaning and thinly slicing it. Soak in water to remove bitterness.
   🕒 01:01
2. Trim the base of 1/2 shimeji mushroom cluster (100g) and separate into small pieces.
   🕒 01:17
3. Slice 1 leek (80g) diagonally.
   🕒 01:22
4. Cut 250g napa cabbage into bite-sized pieces.
   🕒 01:29
5. Cut 1 small chicken thigh (200g) into bite-sized pieces.
   🕒 01:39
6. In a bowl, combine 200g warm cooked rice and 1 tsp potato starch. Mash and mix with a rolling pin. (Tip: Lightly wetting the rolling pin prevents rice from sticking.)
   🕒 01:52
7. Crumple and unfold aluminum foil, then lightly coat with oil.
   🕒 02:16
8. Wet your hands, take 6 portions of the rice mixture, and shape them into flat circles.
   🕒 02:28
9. Place the shaped rice on the aluminum foil and grill or toast until browned on both sides. (Tip: The fragrant browned flavor enhances the appetite.)
   🕒 02:39
10. Add the prepared burdock root, shimeji mushrooms, leek, napa cabbage, and chicken thigh to a pot.
    🕒 03:04
11. Add 500ml water, Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, and Dashi Powder 2 tsp to the pot. Cover and bring to a boil over high heat.
    🕒 03:28
12. Once boiling, reduce heat to low and simmer for 10 minutes, until ingredients are cooked through.
    🕒 03:37
13. Just before serving, add the grilled Kiritanpo to the pot and let it soak in the broth. (Tip: Adding Kiritanpo right before eating ensures the best texture and flavor.)
    🕒 04:13