Sumo Hot Pot (Chanko Nabe)

Ingredients

• 6 cups awase dashi
• 5 tbsp soy sauce
• 6 tbsp sake
• 5 tbsp mirin
• ½ tsp salt
• 450g nappa cabbage (cut into 5-7cm squares)
• 4 shiitake mushrooms (stems removed)
• 150 g daikon giant radish (1cm thick slices)
• 1 carrot (1cm thick slices)
• ½ block firm tofu (cut into 2-3cm cubes)
• 6 stalks spring onions (cut diagonally cut into 5-7cm lengths)
• 450g ground chicken meat
• 1 stalk spring onion (minced)
• 1 tbsp corn starch
• 1 tsp sesame oil
• ½ tsp ginger (grated)
• 1 tsp soy sauce
• ¼ tsp salt