Chicken Meatball Hot-Pot

• 1 pound (450 g) ground chicken
• 1 tablespoon sake
• 3 tablespoons beaten egg
• 1 tablespoon finely grated ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 tablespoon katakuriko (potato starch)
• 1 qt (1 liter) dashi
• 2 tablespoons sake
• 2 tablespoons mirin
• 1/4 cup (60 ml) miso
• 2 - 3 teaspoons white tamari or soy sauce
• 8 oz (240 g) mixed mushrooms such as shimeji, maitake, and enoki
• 14 oz (400 g) soft or medium firm tofu, cut into 8 cubes
• 4 oz (120g) spinach, cut into bite-size length

Roasted golden or white sesame seeds, ground

Shichimi togarashi (Japanese seven spice powder)

1. Combine the ingredients for the tsukune (chicken meatballs) in a medium bowl. Knead by hand until the mixture is smooth and shiny. Cover and refrigerate until ready to use. We suggest completing this step before heading to the campsite.
2. Bring the dashi to a simmer in nabe over medium-high heat. Add the sake and mirin. Whisk in the miso and 2 teaspoons soy sauce. Adjust the seasoning by adding more soy sauce, if necessary.
3. Divide the tsukune mixture into 12 - 15 and form into balls by using both hands. Add the balls to the simmering broth, followed by the mushrooms and tofu.
4. Cover with lid and bring back to simmer. Turn down the heat to medium. Continue to cook until everything is cooked through. Add the raipini. Cover and cook for 1 minute. Turn off the heat and serve immediately. Top with ground sesame seeds and shichimi togarashi as a garnish.