Salt Butter Chanko Hot Pot

Ingredients

• 1 pound (450 g) ground chicken
• 1 tablespoon sake
• 3 tablespoons beaten egg
• 1 tablespoon finely grated ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 tablespoon katakuriko (potato starch)
• 6 cups (1,500 ml) Japanese chicken stock
• 1/4 cup (60 ml) sake
• 1 tablespoon soy sauce
• 1 1/2 – 2 teaspoons sea salt
• 1/2 head small green cabbage, cut into 1/2″ (1.5 cm) strips
• 7 oz (200 g) enoki mushrooms, trimmed and pulled apart by hand
• 1 package (400 g) medium-firm tofu, cut into 8 pieces
• 1/2 medium carrot, cut crosswise into 1/8″ (3 mm) thick
• 3 oz (100 g) mizuna or other leafy green vegetable, cut into 2″ (5 cm) pieces
• 2 cloves garlic, thinly-sliced
• 2 tablespoons unsalted butter
• Coarsely ground black pepper, for serving
• Ground roasted golden sesame seeds or white sesame seeds, for serving
• Yuzu shichimi togarashi (Japanese seven spice powder), for serving