Japanese Chicken Meatball and Daikon Soup

Instructions

1. 1

   Prepare your ingredients: peel the 200 g daikon radish and cut into 0.5 cm thick half-moons. Slice the 100 g fresh shiitake mushrooms. Grate the 15 g fresh ginger and slice the 30 g green onions. Set out a deep soup pot on the stove.

2. 2

   In a medium bowl, combine the 450 g ground chicken thigh, half of the grated ginger, half of the green onions, 15 ml of the soy sauce, and 15 ml sesame oil. Mix vigorously with your hand for 2 minutes until the meat turns sticky and holds together well.

3. 3

   Pour 1000 ml dashi stock into the soup pot. Add the sliced daikon radish, sliced shiitake mushrooms, and the remaining grated ginger. Bring to a boil over medium-high heat, then reduce heat to medium.

4. 4

   Scoop tablespoons of the chicken mixture and gently drop them into the simmering broth to form about 12 to 16 small meatballs. Stir gently with a wooden spoon so they do not stick to the bottom.

5. 5

   Add the remaining 30 ml of soy sauce to the pot. Lower the heat to medium-low and simmer gently for 5 minutes. Skim off any foam that rises to the surface. The soup is ready when the meatballs float and the daikon is fork-tender.

6. 6

   Turn off the heat. Ladle the hot soup along with meatballs, daikon, and mushrooms evenly into 4 deep soup bowls. Sprinkle the remaining sliced green onions on top and serve immediately while hot.