Steps

1. Cut 1/2 carrot and 8 broccoli florets into bite-sized pieces. Blanch the carrot beforehand.
   🕒 01:33
2. Cut 4 shiitake mushrooms into easy-to-eat pieces.
   🕒 01:37
3. Cut 2 fried tofu cakes into bite-sized wedge shapes.
   🕒 01:41
4. Place 150g ground pork in a bowl.
   🕒 02:02
5. Season with a pinch of salt and a pinch of pepper.
   🕒 02:02
6. Add 2 tbsp Cooking Sake (Rice Wine) and mix until sticky.
   🕒 02:18
7. Add 1/2 egg, 15g tofu, 1/2 tsp grated ginger, 1/2 tsp potato starch, and a pinch of soy sauce. Mix further. (This is the secret!) Adding tofu makes the meatballs tender.
   🕒 02:54
8. Pour 300ml water into a pot and bring to a boil.
   🕒 03:56
9. Form the ground pork mixture into small balls, smaller than ping pong balls, and drop them into the boiling water. Simmer over medium heat.
   🕒 04:13
10. Spread the thawed 150g seafood mix on paper towels and pat dry thoroughly.
    🕒 05:13
11. Season the seafood mix with a pinch of salt and a pinch of pepper.
    🕒 05:50
12. Lightly dust the entire seafood mix with potato starch.
    🕒 06:13
13. Once the meatballs are halfway cooked, add the sliced shiitake mushrooms, carrots, and fried tofu cakes to the pot.
    🕒 06:43
14. Cover and simmer over medium heat for 5 minutes.
    🕒 07:05
15. Add 2 tbsp Oyster Sauce, 1 tsp Soy Sauce, a pinch of pepper, and 1/2 tsp Chicken soup stock powder to the pot and mix.
    🕒 07:44
16. Add the broccoli and the seasoned seafood mix to the pot.
    🕒 08:16
17. Cover again and simmer for about 2 minutes.
    🕒 08:34
18. Add a little sugar to taste, if desired.
    🕒 09:15
19. Pour in 2 tbsp potato starch slurry and stir until the sauce thickens.
    🕒 09:25
20. Drizzle with 1 tbsp sesame oil as a finishing touch, mix everything together, and it's done.
    🕒 09:55