Steps

1. In a bowl, combine 100ml water, 1 tsp soy sauce, 1 tsp Mirin (Sweet Rice Wine), 1 tsp dashi granules, and 1 tsp potato starch. Mix well.
   🕒 00:36
2. Finely chop 2 scallions into small pieces.
   🕒 00:48
3. Peel 1/6 carrot (30g) and dice finely into 3mm cubes.
   🕒 00:53
4. Peel 200g lotus root and grate it. Gently squeeze out some moisture, leaving it slightly damp. (Key Tip: Squeezing too much will make it tough, so aim for a slightly moist consistency).
   🕒 01:06
5. In a bowl, add 50g ground chicken, 1 tbsp potato starch, and a pinch of salt. Knead until sticky.
   🕒 01:33
6. Add the chopped carrot and scallions, and mix until uniform.
   🕒 01:42
7. Line a frying pan with parchment paper, making sure it's slightly larger than the pan. Take portions of the mixture, form them into balls, and place them on the parchment paper.
   🕒 01:53
8. Once the balls are arranged on the parchment paper, carefully pour water *underneath* the parchment paper so it doesn't splash onto the ingredients. (Key Tip: Using parchment paper allows you to steam without a dedicated steamer).
   🕒 02:18
9. Bring to a boil over high heat, then cover and steam over medium-low heat for 8 minutes. Add more water if it runs low during cooking.
   🕒 02:28
10. Transfer the steamed mochi koro renkon to a plate and arrange them.
    🕒 03:04
11. Remove the water from the frying pan. Stir the seasonings prepared in Step 1 and pour them into the pan.
    🕒 03:15
12. Heat while stirring to prevent lumps, and simmer until thickened.
    🕒 03:27
13. Drizzle the hot gravy over the arranged mochi koro renkon.
    🕒 03:37
14. Sprinkle with toasted sesame seeds in the center, if desired, for the perfect finish. (Key Tip: Steaming without oil makes this dish light and healthy. They are easy to eat in bite-sized pieces and can be reheated in the microwave if they cool down).
    🕒 03:45