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How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces.
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For dried wakame, add about 20 g to a medium bowl and cover with plenty of warm water.
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It seems like a tiny amount but it will triple or quadruple in size!
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Let soak for a few minutes until it's rehydrated.
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Drain well.
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For salted wakame, wash off the salt and place into a strainer or colander.
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Pour boiling water over the wakame then rinse with cold water and cut into smaller pieces.
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Prepare the soup stock by adding dashi, 2 Tablespoons sugar, 3 Tablespoons soy sauce and 2 Tablespoons sake into your cooking pot.
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Make the meatballs next.
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Mix together chicken, minced naganegi/onion, grated ginger, 1/2 Tablespoon sugar, 1/4 teaspoon salt and beaten egg.
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Mix well.
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Make 1-inch/3 cm meatballs (about a Tablespoon each) until all chicken is used up.
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Bring the soup to a boil and add the meatballs to the pot.
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Lower heat to a simmer and cook for about 5 minutes, turning them over after 2-3 minutes.
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Add the prepared wakame and cook until it's just heated.
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Divide the meatballs and wakame into bowls and pour over some of the soup.
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Serve and enjoy.
