(Everything is done the easiest way to make this a simple recipe anyone can cook!)
-1 pound (16 oz) ground chicken
-Chopped green onion (I used one full set, just the green bits, bunched them up and used a scissor to cut! Got around 3/4 cup)
-2 big squeezes of ground ginger from a tube (around 1 tbsp)
-1 full egg (the og recipe said both yolk or full was okay)
-seasoning (salt and pepper—I’m sensitive to pepper so I just used pink sea salt)
-Bonito stock for your pan
Put a large pan of water on high heat and add two big spoonfuls of HonDashi bonito stock powder (you can find at meijer or on amazon)
Meanwhile, make your meatballs:
Place all ingredients in a medium sized bowl and mix by hand (make sure to wash those hands before and after mixing!), then shape into balls with two spoons, dropping them one by one gently into the bonito stock.
After the last one is in the water, set a timer for 5 minutes and let them cook all the way through. Remove from heat and let cool before serving. They will be VERY HOT directly from the broth, so please be careful if you’re sampling. Enjoy!
(P.S. you can definitely add other items to make it more like the original hot pot like mushrooms, long sliced leeks, carrots, etc)
