Tori-Tsukune Nabe (鶏つくね鍋)

Steps

1. 

   In a bowl combine ground chicken, salt (for the meat) and pepper, mix well with hands until sticky. Grate ginger, squeeze the juice and add it to the meat along with water (for the meat), mix until an elastic consistency is achieved. Then add flour and mix again.

2. 

   Remove the core from the cabbage, cut the leaves into the white thick part and the light‑green soft part. Slice the white part into strips 8 cm × 1 cm, the green part into strips 8 cm × 2 cm. Peel the radish, cut into circles 5 cm thick, then into strips 1 cm and shred them to 2 mm thickness. Slice the carrot similarly, but shred thinner.

3. 

   In a wide shallow ceramic pot bring 1.6 L of water to a boil. With a wet spoon scoop a portion of the meat mixture and drop it into the boiling water; cook the meatballs over low heat for 5 minutes.

4. 

   Add soy sauce and salt (for the broth) to the broth. Then add the white part of the cabbage leaves, radish and carrot to the pot. Cook until the radish becomes translucent and tender, then add the green part of the leaves and bring to a boil.

5. 

   Divide the ready soup among plates and serve hot.