1 In a pot, mix 1.5 liters stock made from chicken bones, 150 milliliters soy sauce, 5 tablespoons mirin sweet saké,
2 teaspoons sugar, and small amounts of miso bean paste, ground sesame and pepper.

2 To prepare chicken balls, mix 150 grams minced chicken, half a beaten egg, 1 tablespoon miso bean paste, 1 tablespoon finely chopped green onion, and a little ground garlic. When well mixed, add a little potato starch.

3 Prepare the other ingredients—vegetables, fish and meat—as desired. You may want to use pork, chicken, Patagonian toothfish, tofu, onions, shiitake mushrooms, enoki mushrooms,
the skins of deep-fried tofu, burdock root, devil's tongue noodles, and Chinese cabbage. Cut everything into bite-size pieces.

4 Simmer the mixture from Step 1. Take the mixture from Step 2, and use a spoon to make bite-size chicken balls, dropping each one into the soup as soon as you make it.

5 Place the meat, fish and other ingredients in the pot, starting with pieces that take longer to cook.

6 Add Chinese cabbage last. Serve when all ingredients are cooked.

7 After all ingredients are eaten, make a zosui gruel with the remaining soup. First, boil the soup. Add cooked rice, beaten egg and finely chopped green onions. Cover and cook until the egg is lightly set.