Chicken meatball hot pot (tori dango nabe), finished with ramen in the leftover broth

Season a new donabe: wash about two cups of rice, pour the starchy water into the pot to 80% full, bring to a boil, then rinse and wipe out.

Chop the chicken thighs into small chunks; chop green onions; peel and grate ginger.

Blitz the chicken in a food processor, leaving tiny chunks; combine with green onions and ginger.

Mix in three egg yolks by hand for a rougher texture; season with a pinch of salt and pepper; chill a while.

Slice the leek half an inch thick on the bias; peel and cut carrots on an angle; halve the mushrooms; set out the chrysanthemum leaves.

Bring six cups of water with a large piece of kombu to a simmer; remove the kombu.

Add soy sauce, the second seasoning and sake; bring to a boil.

Shape the meatballs between two spoons and drop into the broth; cook each about five minutes, then remove.

Return the meatballs to the broth and arrange the vegetables fanned out, chrysanthemum leaves in a corner.

Bring back to a simmer on the stove, cover with the lid to steam the vegetables on top; once boiling, simmer three to four minutes.

After eating, cook instant ramen with its flavor packet in the leftover broth; at two minutes crack in two eggs without breaking the yolks; top with scallions.