Minced Chicken Balls and Koya-Dofu Simmered in Dashi (Servings: 4)   - 2 pieces koya-dofu (freeze-dried tofu) - 2 dried shiitake mushrooms - 30g (1 oz.) boiled bamboo shoot (canned) - 20g (.7 oz.) carrot - 200g (7 oz.) shungiku (chrysanthemum leaves) - 200g (7 oz.) minced chicken A - 1/2 egg - 4t potato starch - 2/3t Kikkoman Soy Sauce - 2/3t Kikkoman Manjo Mirin (sweet cooking rice wine) B - 2 1/2C dashi (bonito extract) stock (instant powdered dashi may be used) - 2 1/2T Kikkoman Light Color Soy Sauce - 2T Kikkoman Manjo Mirin (sweet cooking rice wine) - 2T sugar
- Soak koya-dofu in warm water for about 10 minutes (follow directions on package if available). Remove and drain lightly then cut each block into approximately 6 bite-sized pieces. Set aside. - Soak dried shiitake mushrooms in warm water until soft; remove stems. Cut into 1/2cm (1/4 in.) pieces. Cut boiled bamboo shoot and carrot the same size as the mushrooms. - Remove hard stems of shungiku and cut into 5cm (2in.). Set aside. - Mix A ingredients with minced chicken. Add mushrooms, bamboo and carrots and mix. Set aside. - Mix B ingredients in a saucepan and bring to a boil. Scoop teaspoons of the chicken and vegetable mixture and drop one by one into the saucepan. Bring to a boil again and skim the liquid. - Add koya-dofu and simmer for 15 minutes. - Add shungiku and again bring to a boil. - Serve warm.

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