INGREDIENTS

1. 12ounces deepfried tofu, see note
2. 7ouncesbok choy, root part trimmed
3. 1largeleek, trimmed
4. 1daikon radish, thickly peeled
5. 1/2Chinese cabbage, hakusai
6. 1piece dashikonbu, see note(4 X 1 1/2 X 4 inches)
7. 12ounceschickens, boned
8. 12shiitake mushrooms, stalks removed
9. 10 1/4ouncestofu, block drained cubed

10. Fish balls

11. 12ouncessardines, cleaned filleted
12. 1inchgingerroot, chopped
13. 1extra large egg
14. 1 1/2tablespoonsmiso
15. 20chives, rough chopped
16. 2tablespoonsall-purpose flour

17. Soup stock

18. 2 1/2cupssake
19. 2 1/2cupswater
20. 4tablespoonsshoyu

21. Citrus Pepper

22. 1lime, rind of, grated
23. 10-12white peppercorns

DIRECTIONS

1. Notes:The Chinese cabbage used is called hakusai.The deep fried tofu used is called abura-age.It is thin sliced deep fried tofu.Also the zaar computer won’t let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
2. Fish Balls:Put all ingredients in food processor and pulse to rough texture not fine.put in container and cover with plastic wrap and set aside.
3. Blanch the abura-age in rapidly boiling water for 30 seconds.Drain under cold running water and squeeze water out by hand.Cut in half lenghtways, then quarter crossways to make 8 rectangles.Cut each in half diagonally to make two rectangles.You should end up with 32.
4. Cut the bok choy into2 1/2 inch lenghts.Cut leeks diagonally in 1 inch thick oval shapes.Cut Daikon in 1/4 inch rounds.Cut hakusai in strips crosswise.Keep the stocks and leaves separate.
5. Grind citrus pepper.set aside.
6. Lay dashi-konbu on bottom of pan.Pour in soup stock ingredients to fill half of pan.bring to boil on high heat.
7. Cook fish balls: reduce heat to medium.Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife.Drop into boiling stock.Repeat until you finish fish paste.Skim surface frequently.Cook for 3 minutes.
8. Carefully add chicken pieces which have been cut intolarge bitesize pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age.Simmer about 12 minutes or until chicken is done.Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes.Remove from heat.
9. Put pan on portable cooker on table and set at lowest heat [use a crockpot]Serve small amounts of ingedients in individual bowls.
10. Sprinkle with citrus pepper.