Morimoto's Japanese-Style Chicken and Dumpling Soup - Andrew Zimmern

Ingredients

• 1 tablespoon vegetable oil
• Generous 1/4 pound boneless skinless chicken thighs (about 2 small thighs), cut into 1-inch pieces
• 1 cup thick batons (about 1 by 1/2-inch) peeled, seeded kabocha or another winter squash
• 3/4 cup chopped (about 1/4-inch-thick bite-size pieces) peeled daikon
• 1/2 cup matchsticks peeled burdock ( gobo ) or parsnip
• 1/2 cup matchsticks peeled carrot
• 4 medium fresh or rehydrated dried shiitake mushroom caps, quartered
• 5 cups Dashi (dried fish and kelp stock, recipe here )
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon usukuchi (Japanese light-colored soy sauce)
• 2 teaspoons kosher salt
• 3/4 cup cake flour or all-purpose flour