Chicken meatballs 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 potato with the skin on, put it in a bowl and mix with the ground chicken. If you place a wet cloth underneath the bowl, it will be less slippery and easier to mix

Roughly chop the shiso leaves, ginger, and myoga, and add them to the meatball batter along with the seasoning Happo Mibijin, and mix well

Put A into a pot and heat. Once boiling, break the meatballs into bite-sized pieces with a spoon and drop them into the pot. This will make about 14 pieces

Cover with aluminum foil and simmer for 2-3 minutes. Once boiling, remove from heat and place the pot on a wet cloth to cool

Remove the lid and return to the heat to evaporate the water. Gently turn the pieces over to prevent them from falling apart, bring to a boil and then transfer to a plate