Steps

1. Roughly chop 450g of cabbage into 3cm cubes.
   🕒 00:53
2. Remove the stems from 2 shiitake mushrooms, cut in half, then finely mince.
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3. Tear 100g of firm tofu into 4 pieces by hand, and firmly squeeze out excess water with both hands. [Key Tip!] If you have time, pre-draining the tofu beforehand will yield even better results.
   🕒 01:12
4. In a bowl, combine the squeezed tofu, 150g of ground chicken, 1.5 tbsp of potato starch, and 1/4 tsp of salt. Mash the tofu and mix until a sticky texture forms.
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5. Add the minced shiitake mushrooms to the mixed meat paste and combine.
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6. Bring a pot of water to a boil.
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7. Once boiling, scoop the meat mixture with a spoon, shape into balls, and drop into the boiling water. [Key Tip!] After shaping with the spoon, dip the spoon into the water and the meatball will slide off smoothly.
   🕒 02:10
8. Cook until the surface of the chicken balls is firm, then remove them. They don't need to be fully cooked through at this point.
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9. Save the chicken ball broth; do not discard it as it will be used later.
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10. In a deep frying pan or pot, add the chopped cabbage.
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11. Sprinkle 2/3 tsp of salt and 1 tsp of dashi powder over the cabbage, then add the reserved 300ml of chicken ball broth.
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12. Place the removed chicken balls on top of the cabbage.
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13. Cover with a lid and bring to a boil.
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14. Once boiling, reduce heat to medium-low and cook for 15 minutes.
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15. After 10 minutes, when the cabbage has softened, stir everything once, cover again, and cook for another 5 minutes.
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16. After 15 minutes of cooking, when the cabbage is very tender and the chicken balls are cooked through, transfer to a serving dish.
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17. Optionally, drizzle with olive oil and sprinkle with coarsely ground black pepper before serving.
    🕒 04:27