Vermicular | Yukimi Hot Pot

Ingredients

• ⅔ lb (300 g) ground chicken thigh
• 1 large egg
• ¼ carrot, finely chopped
• 1” piece fresh ginger, peeled and grated
• 1 teaspoon kosher salt
• 4 cod fillets, cut in half
• ¼ napa cabbage, diagonally sliced into bite-size pieces
• 4 shiitake mushroom
• 1 pack shimeji mushroom, stems removed and separated
• 2 Japanese leeks, diagonally sliced
• ½ radish, peeled and grated
• ¼ bunch mizuna (Japanese mustard green), cut in 4 pieces
• 2 ½ cups (600 ml) dashi stock (preferrably ichibandashi)
• 2 tablespoons usukuchi (light color) soy sauce
• 2 tablespoons mirin