Shiso Chicken Meatball & Grated Daikon Hot Pot

Ingredients

• 1 lb (450 g) ground chicken (dark meat is preferred)
• 1 tablespoon katakuriko (potato starch)
• 3 tablespoons beaten egg
• 1 1/2 teaspoons finely grated ginger
• 1 tablespoon sake
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 5 – 6 leaves shiso, thinly-sliced
• 5 cups (1,200 ml) water
• 4″ x 8″ (10 cm x 20 cm) dashi kombu (dry kelp)
• 2 tablespoons sake
• 2tablespoons mirin
• 2 tablespoons white tamari (can substitute with soy sauce)
• 2 tablespoons soy sauce
• 5 – 6 leaves napa cabagge, cut into strips
• 5 oz (150 g) shimeji mushrooms
• Some yuba (dried tofu skin) strips, optional
• 1 1/2 oz (50 g) carrot, sliced crosswise into 1/8″ (3 mm) thick
• 8 oz (240 g) grated daikon radish
• 3 oz (100 g) komatsuna leaves, chopped (can substitute with spinach)
• 1/2 to 1 tablespoon fine sesame oil
• Sansho Ponzu, for serving
• Yuzu-kosho, for serving
• Soba noodles
• Nori (roasted seaweed), crumbled
• Thinly-sliced green onion
• Shichimi togarashi (Japanese seven spice powder)