Pork Meatball Hot Pot – TOIRO

Ingredients

• 14 oz (400 g) ground pork
• 1 medium to large egg
• 1/4 medium onion, finely minced
• 1 tablespoon katakuriko (potato starch)
• 1/2 tablespoon finely grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sake
• 3 cups (720 ml) Asian or Japanese chicken stock or your choice of dashi stock
• 1/2 cup (120 ml) sake
• 6 medium leaves napa cabbage, cut into wide strips (separate the bottom and leafy upper parts)
• 2 tablespoons usukuchi shoyu (light color soy sauce)
• 2 scallions, thinly-sliced at an angle
• 4 oz (120 g) enoki mushrooms, trimmed off and broken apart by hand
• 1 1/2 oz (50 g) bean thread (cellophane noodles), cut into 4" (10 cm) long
• 4 oz (120 g) nira (garlic chives), trimmed and cut into 3" (7 cm) long
• 1/2 to 1 tablespoon toasted sesame oil