8 cups water
3/4 cup soy sauce
2/3 cup mirin or sake
1 tablespoon sugar
500g ground chicken
1 tablespoon all-purpose (plain) flour
1-2 tablespoon picked ginger, chopped, plus picked ginger for garnish
3 green onions (scallions)
1 tablespoon sesame seeds, toasted in a dry
skillet until golden
1. Put the water, soy sauce, mirin or sake, and sugar in the rice cooker. Close the lid, press "cook" and bring to a simmer.
2. Stir together the chicken, miso, egg, flour and chopped pickled ginger in a bowl. Using 2 spoons or dampened hands, shape the chicken mixture into 1 " balls.
3. Place the balls in the simmer liquid. Stir once to make sure the balls are not sticking together. Close the lid, press " cook" and cook until a dumpling is no longer pink in the center, about 5 minutes. Cook in 2 batches if using a small rice cooker. Serve in a bowls, garnished with the picked ginger, green onions, and sesame seeds.