Shio Chanko Nabe and Shio Butter Ramen

Steps

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1. 1
   Prepare the aburaage by wiping away excess oil with paper towels. Lightly microwave to help remove additional oil, then cut into bite-sized pieces.
   ≈0:16
2. 2
   Prepare the cabbage by removing the firm stalk and slicing it thinly for later use in stir-fried dishes. Roughly cut the leaves into smaller pieces.
   ≈0:36
3. 3
   Cut the garlic chives into 5cm pieces and separate the leaf and stalk portions. Slice the long green onion diagonally into 1cm pieces.
   ≈0:53
4. 4
   Halve the dried red chili pepper and remove the seeds.
   ≈1:00
5. 5
   Make the chicken meatballs by combining ground chicken with salt, pepper, sake, and grated ginger in a bowl. Mix thoroughly with your fingers, then add the chopped long green onion and potato starch. Use a raking motion with spread fingers to mix until the meat becomes sticky and gooey.
   ≈1:09
6. 6
   Make the broth by combining chicken stock, sake, salt, sugar, and grated garlic in an earthen pot, stirring lightly. Add the dried red chili pepper and bring to medium heat.
   ≈1:49
7. 7
   Cook the meatballs once the broth begins to boil. Use a wet spoon to shape and drop each chicken meatball into the pot. Repeat until all meatballs are in. They will sink initially but float to the surface when cooked. Skim the foam carefully, taking care not to remove the grated garlic which floats on top.
   ≈2:16
8. 8
   Add the aburaage, cabbage leaves, long green onion, and garlic chive stalks to the pot along with the pork slices. Once all the redness disappears from the pork, add the garlic chive leaves.
   ≈2:58
9. 9
   Sprinkle ground white sesame seeds over the pot and drizzle with sesame oil. As the broth reduces, add more chicken stock and adjust the seasoning with salt to taste.
   ≈3:40
10. 10
    Cook the ramen for slightly less time than usual and coat lightly with sesame oil to prevent sticking. Immerse the cooked noodles in the remaining broth to warm through, then transfer to a bowl. Ladle the soup over the ramen and garnish with toasted nori seaweed and chopped spring onion leaves. Top with a slice of butter and sprinkle with pepper to taste.
    ≈4:24