鍋（鶏ごぼうつくね鍋）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Wash the burdock root, cut it into pieces, and soak it in water for 10 minutes to remove the scum.
Cut the Chinese cabbage into bite-sized pieces.
Cut off the stone ends of the shimeji mushrooms and split them by hand.

Add minced chicken, salt, potato starch, and beaten egg to a bowl and mix until it becomes sticky.
Chop half of the burdock root and mix it with the minced chicken.

Add water, dashi base, sake, mirin, and miso to a clay pot and mix.
Add the remaining burdock root and bring to a boil over medium-high heat.
When it comes to a boil, turn the heat to low to medium-low and scoop out 2 with a spoon and add it in a ball.
Add Chinese cabbage and shimeji mushrooms, cover and simmer for 6 minutes.
Mix everything lightly and it's done.