Chicken Tsumire Hot Pot

Mince half of the lotus root and grate the other half.

Mince the mitsuba.

Slice the long onion diagonally and thinly.

Quarter the shiitake.

Trim the enoki and tear into bite-size clumps (leave them slightly attached).

Cut the abura-age to your preferred size.

Knead the ground chicken with sugar, salt, soy sauce, grated ginger, and potato starch until uniform.

Fold in the minced lotus root and mitsuba.

In a pot, combine water, sake, kombu, and iriko (dried sardines), and turn on the heat.

Once boiling, reduce to low and drop in spoonfuls of the tsumire.

Once the tsumire float, remove them.

Add light soy sauce and mirin to the pot, then add mushrooms, abura-age, and long onion.

Return the reserved tsumire to the pot.

Stir in the grated lotus root to thicken.

Top with black pepper and yuzu peel.