Steps

1. Slice Napa Cabbage 300g crosswise and transfer to a tray chilled with ice water. [Tip!] Slicing crosswise makes the cut surface wider, allowing the flavors to penetrate the hot pot more easily.
   🕒 03:27
2. Slice Japanese Leek 100g diagonally, and thinly slice the green part as well.
   🕒 03:47
3. Cut Garlic Chives 100g into bite-sized pieces.
   🕒 04:30
4. Peel Garlic 2 cloves.
   🕒 04:51
5. Cut Aburaage (fried tofu pouches) 2 pieces into your desired size.
   🕒 05:07
6. In a bowl, add ground chicken thigh 250g, salt 1/3 tsp, sake 1 tbsp, water 1 tbsp, potato starch 2 1/2 tsp, and grated ginger 5g, and knead well. [Tip!] Adding moisture creates a soft texture. Using freshly grated ginger instead of tubed ginger significantly enhances the flavor.
   🕒 05:14
7. In a pot, add water 900cc, sake 100cc, soy sauce 4 tbsp, salt 1/2 tsp, Mirin (Sweet Rice Wine) 1 1/2 tbsp, bonito powder 6g, and MSG(Ajinomoto) (MSG) 8 shakes, and bring to a boil.
   🕒 07:09
8. Into the boiling hot pot broth, add the sliced Napa Cabbage 300g, loosened Maitake Mushrooms 100g, sliced Japanese Leek 100g, Firm Tofu 1/2 block, and sliced Aburaage (fried tofu pouches) 2 pieces.
   🕒 10:12
9. Using kitchen shears, cut Pork Belly 200g piece by piece directly into the pot.
   🕒 11:00
10. Turn off the heat, add the peeled and grated garlic (from 2 cloves) to the pot, and mix. [Tip!] Adding the flavor of grated garlic and ginger gives it a punchy taste characteristic of Chanko Nabe.
    🕒 11:33
11. Turn the heat back on, and shape the prepared chicken meatballs with two spoons as you add them to the pot.
    🕒 11:59
12. Cover the pot and heat over medium heat. Once it boils, reduce to medium-low heat and simmer for about 10 to 15 minutes.
    🕒 13:04
13. Open the lid, add Sato's Kirimochi (cut mochi) 1 piece and sliced Garlic Chives 100g, and simmer until the mochi softens. Then it's done.
    🕒 13:45
14. Serve with Shichimi Togarashi (Japanese Seven Spice Blend) to taste, or add Yuzu Kosho for a flavor change, as desired.
    🕒 14:18