Jujutsu Kaisen Chicken Meatball Hotpot

Wash about two cups of rice and pour the starchy water into the pot, filling it up to 80% of the way.

Bring the water to a boil.

Wipe out the pot with a clean cloth.

Chop six boneless, skinless chicken thighs into small chunks.

Finely chop four green onions and peel and grate one tablespoon of ginger.

Blitz the chicken thighs, green onions, and ginger in a food processor until there are tiny chunks left.

Combine the mixture with three egg yolks, a pinch of salt, and pepper. Mix by hand.

Cut one leek and two to three large carrots into large slices, angled on the bias.

Bisect a few trumpet or king oyster mushrooms.

Have one bunch of chrysanthemum leaves on the side.

Pour six cups of water in a donabe, add one large piece of kombu, and bring to a simmer; then remove the kombu.

Add two tablespoons of soy sauce, two tablespoons of mirin, and three tablespoons of sake, bringing it to a boil.

Shape and spoon the meatball mixture into the broth to cook, one at a time; each meatball cooks for about five minutes.

Arrange the vegetables in a fan-out pattern around the meatballs in the broth.

Bring the broth back to the stove and turn on the heat to allow the whole thing to simmer.

Cover with the lid and let the steam fully cook the vegetables.

Once it’s brought to a boil, and the vegetables have simmered for about three to four minutes, turn off the heat and serve.

Cook ramen noodles in the leftover broth.

Crack in two eggs and add a handful of chopped scallions.