Ingredients (Serving for 2-3 persons)

                Ground chicken                                                                         1 ½         cup

                Ground celery root, garlic and pepper                                  1             tablespoon

                 Egg yolk                                                                               1             egg yolk

                Seasoning sauce for chicken                                                     1             tablespoon

                White sugar for chicken                                                             1              teaspoon

                Scald cabbage                                                                      4-5          leaves

                Carrot                                                                                    20           piece

                Kombu soup                                                                          3             cup

                Salt                                                                                    1/4-1/2       teaspoon

                Shouyu sauce                                                                      1              tablespoon

                Seasoning Sauce for soup                                                  1/2            tablespoon

                White sugar                                                                         1/2            teaspoon

                Celery or spring onion                                                         1/4            cup

                Seaweed                                                                            as much as you need

How to cook

1. Mix ground chicken, root celery, garlic, pepper, yolk, seasoning sauce and white sugar for the filling.
2. Remove cabbage 4-5 leaves and scald the cabbage in boiling water to soften the leaves at a time. Make a roll by ground chicken and scald cabbage and put it back in the boil water to scald. Let it cool.
3. Combine dashi soup stock which made from old kombu seawwed with carrots in a pot. Bring to a boil over high heat, then reduce heat to medium. After that put seasoning sauce, shouyu, white water as much as you like.
4. Put a chicken roll with cabbage and celery or spring onion into boil soup. Remove pot from heat and let soup warm before serving.

Note: To make Dashi soup stock;

                Add the water 6-8 cup and 2-3 kombu into a pot and soak overnight.