Chanko Nabe with Chicken Meatballs

Steps

1. 1
   Remove the bone and skin from the chicken thigh, then mince the meat finely.
2. 2
   Place the minced chicken in a bowl and combine with salt, chopped scallion, soy sauce, ginger paste, and cornstarch. Mix until the mixture becomes sticky and cohesive.
3. 3
   Form the chicken mixture into small balls by hand or with a spoon, keeping them small for quicker cooking.
4. 4
   Heat the chicken stock with mirin and soy sauce in a pot until it just begins to simmer.
5. 5
   Gently add the chicken meatballs to the simmering broth and cook until they float and are fully cooked through.
6. 6
   Add the mini Chinese cabbage, scallions, regular cabbage, shimeji mushrooms, and fish cake to the pot. Cook until the vegetables are tender.
7. 7
   Enjoy the hot pot with its ingredients. To make zousui (rice in broth), add cooked rice to the remaining broth, stir gently, cover, and cook until the rice absorbs the flavorful liquid.