- In a bowl, combine all chicken meatball ingredients and mix well. Shape the meat into balls about the size of golf balls. Set aside.
- If you wanted to have fun shaped carrots and daikons, cut out the shapes that you want from the 1 cm thick slices.
- In a pot, bring the dashi, soy sauce, sake, mirin and salt to boil. When the soup boils, add in the cabbage, shiitake mushrooms, daikon, carrot, tofu and leeks. Cook for 10 mins or until all vegetables are tender. Remove any scum that rises to the surface.
- Add in the chicken meatballs and cook for another 5 mins or until meatballs are cooked through. At this point, the dish is ready to be served!