Hot Pot - Nabemono-DUP | Otao Kitchen

Ingredients

• 150g chicken mince
• 1 egg
• 1 tbsp potato starch
• 2 tbsp white minced, rinsed in cold water
• 2 sheets abura-age (fried tofu)
• 2 shiitake mushrooms
• ⅓ carrot sliced thinly (optionally cut into a cherry blossom shape)
• ¼ daikon radish cut into ¼ moons
• 100g shungiku (chrysanthemum leaves), washed
• 50g shimeji mushrooms
• 50g enoki mushrooms
• 100g wombok, washed
• 1 tsp schichimi togarashi
• 200g steamed rice