Steps

1. Peel the **carrot** and slice **50g (1/4 piece)** into half-moons.
   🕒 00:39
2. Peel the **daikon radish** and slice **150g (approx. 5cm)** into wedges.
   🕒 00:45
3. Trim the tough base from the **shimeji mushrooms** and separate **50g (1/4 cluster)** into bite-sized pieces.
   🕒 00:52
4. Cut the **chicken thigh** into bite-sized pieces, **150g (1/2 piece)**.
   🕒 00:58
5. Peel the **yam** and cut **150g** into small, irregular pieces.
   🕒 01:05
6. Place the cut yam in a heatproof container, cover with plastic wrap, and microwave on 600W for **3 minutes**.
   🕒 01:13
7. Mash the heated yam with a fork or masher.
   🕒 01:22
8. Add **2 tbsp of potato starch** to the mashed yam and mix well. (This is the key!) If the mixture is too sticky due to the yam's moisture content, add more potato starch.
   🕒 01:29
9. Heat **1 tsp of sesame oil** in a deep frying pan or pot over medium heat.
   🕒 01:41
10. Add the chicken and cook until browned.
    🕒 01:46
11. Add the carrots, daikon radish, and shimeji mushrooms, and stir-fry until coated with oil. They are ready when the daikon radish surface becomes slightly translucent.
    🕒 01:56
12. Add **400ml of water** and bring to a boil.
    🕒 02:08
13. Once boiling, skim off any scum.
    🕒 02:13
14. Add **2 tsp dashi granules**, **1 tbsp cooking sake (rice wine)**, **1 tbsp mirin (sweet rice wine)**, and **1.5 tbsp soy sauce**. Simmer over low to medium heat for **about 6 minutes**.
    🕒 02:20
15. Wet your palms with water, take a portion of the yam mixture, roll it into a ball, and make an indentation in the center.
    🕒 02:39
16. Add the yam dumplings to the simmering soup and cook over medium heat for **about 2 minutes**, until cooked through.
    🕒 02:50
17. The dumplings are cooked when they float to the surface.
    🕒 03:10
18. Serve in bowls and garnish with chopped green onions, if desired.
    🕒 03:21