Sesame and Saikyo Miso Hot Pot with Chicken Meatballs

Name: Sesame and Saikyo Miso Hot Pot with Chicken Meatballs
Ingredients: 1 lb (450 g) ground chicken; 3 tablespoons beaten egg; 1 tablespoon sake; 1 tablespoon katakuriko (potato starch); 1/2 tablespoon finely-grated ginger; 1/2 teaspoon moshio sea salt; 1/4 teaspoon freshly-ground black pepper; 6 tablespoons Saikyo miso; 1 tablespoon white sesame paste; 1 tablespoon white tamari or usukuchi shoyu (light-colored soy sauce); 1/4 cup (60 ml) sake; 2 cups (500 ml) dashi; 6 oz (180 g) kabocha squash, peeled and cut into 1/2” (1.2 cm) wedges; 1 tablespoon finely-shredded ginger; 7 oz (200 g) medium-firm tofu; 5 oz (150 g) shimeji mushrooms; 1 medium bok choy, quartered and cut in half; 2 tablespoons ground roasted sesame seeds; Yuzu-kosho

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