Roughly chop the Chinese cabbage. Cut the Chinese chives into 5cm pieces. Cut the Japanese leeks diagonally into 1cm pieces.
Mix all the Chicken Meatball ingredients (except for the sesame oil) in a bowl.
Add all the Soup ingredients to a pot and bring to a simmer. Add the sesame oil to a frying pan. Roll the Chicken Meatball ingredients into balls of any size and add them to the frying pan. Brown both sides.
Add the browned chicken meatballs to the pot. Simmer for about 5 minutes, removing any scum that comes to the surface.
Add the Chinese cabbage and Japanese leeks and simmer for another 5 minutes. Add the Japanese chives and sprinkle ichimi spice over them. Cover with the lid and let it steam for a bit.
When the chives wilt, it's done.
Story Behind this Recipe
Chicken meatballs are usually just boiled, but I thought browning them in a pan would make them really tasty. It was a big success.
When browning the chicken meatballs, make sure you brown them well over high heat. You could also just simmer the chicken meatballs without browning them. In that case, simmer them for about 10 minutes. You can add any other ingredients you like.