Steps

1. Wash 1 Burdock Root (100g) with aluminum foil to remove dirt.
   🕒 00:40
2. Shave the burdock root into thin strips (katsuramuki or kenzuru style).
   🕒 00:43
3. Soak the shaved burdock root in water for about 10 minutes to remove bitterness.
   🕒 00:50
4. Chop 250g of Napa Cabbage into 2-3 cm pieces.
   🕒 00:56
5. Trim the tough ends off 1/2 bunch of Shimeji Mushrooms (100g) and separate into small clusters.
   🕒 01:02
6. In a bowl, combine 200g of Minced Chicken, 1/4 tsp Salt, 1 tbsp Potato Starch, and 1/2 Lightly beaten Egg. Mix until it becomes sticky. (Key Tip!) Adding potato starch and egg creates a fluffy and tender meatball mixture.
   🕒 01:18
7. Drain the burdock root that was soaked in water.
   🕒 01:35
8. Finely mince half of the drained burdock root and mix it with the minced chicken mixture from step 6. (Key Tip!) Finely mincing the burdock root allows it to cook through easily while retaining a pleasant texture.
   🕒 01:39
9. In a pot, combine 500ml Water, 2 tsp Dashi Granules, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), and 2 tbsp Miso. Dissolve them together.
   🕒 02:01
10. Add the remaining half of the burdock root to the pot. (Key Tip!) Adding the burdock root from the beginning and simmering allows it to cook to the perfect tenderness.
    🕒 02:03
11. Bring the pot to a medium-high to high heat and let it boil.
    🕒 02:07
12. Once the edges of the pot start to simmer gently, reduce the heat to low-medium.
    🕒 02:16
13. Scoop the chicken mixture with a spoon, shape it into small balls, and drop them into the pot.
    🕒 02:19
14. Once all the tsukune meatballs are in the pot, add the chopped Napa cabbage and Shimeji mushrooms.
    🕒 02:34
15. Cover and cook for about 6 minutes until the ingredients are cooked through.
    🕒 02:38
16. Once cooked and the vegetables are softened, stir everything together.
    🕒 03:02
17. Serve with Ichimi Togarashi (Japanese chili powder) if desired.
    🕒 03:07