Tori Dango Nabe from Tokyo Cult Recipes by Maori Murota

Name: Tori Dango Nabe from Tokyo Cult Recipes by Maori Murota
Total time: 35 min
Ingredients: ½ onion, very finely chopped; 2 tablespoons potato starch; 1 egg; 350 g (12 oz) minced (ground) chicken; 2 handfuls rocket (arugula); 1 bunch sorrel; 1 packet of tofu (about 400 g/14 oz); 10 fresh shiitake mushrooms; 1 bunch nira*; 1 leek (white part); ½–1 lettuce, such as red oak or iceberg; shichimi (Japanese 7-spice mix); yuzu koshou (savoury yuzu and chilli jam); thinly sliced spring onions (scallions); 2 tablespoons rice vinegar; juice of ¼ yuzu; 1 pinch salt; 4 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons soy sauce; 4 cm x 4 cm (1½ in x 1½ in) piece kombu; 100 ml (3½ fl oz) sake; freshly ground pepper; 1.2 litres (42 fl oz) dashi; 4 scallops, finely chopped – optional; 1 teaspoon soy sauce; 2 cm (¾ in) ginger, finely chopped

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Wash the lettuce and separate the leaves. Cut the leek into 2 cm (¾ in) slices on the diagonal. Cut the nira in half. Remove the stems of the shiitake mushrooms. Cut the tofu into 3 cm (1¼ in)...

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