Chicken with Yamato potatoes

After lightly washing the Yamato potatoes to remove any dirt, wipe off the water and place them on an open flame to grill the beard roots.

Grate the Yamato potatoes with the skin, place them in a bowl and combine them with the minced chicken. Put a wet cloth underneath to make the bowl less slippery and easier to mix.

Chop the shiso leaves, ginger, and myoga, roughly chop them into the simmered dough with the marinated Happo Mijin and mix well.

Put A in a pot and heat it. Once it boils, use a spoon to make the spoon into a bite-sized size and drop it. Approximately 14 pieces.

Remove with aluminum foil, cover and simmer for about 2-3 minutes. After a boil, remove from the heat and place the pot on a wet cloth to remove rough heat.

Remove the drop lid and heat again to remove any moisture. Gently turn it over to prevent it from falling apart, and then bring to a boil and then transfer to a plate.