Open the sanma fish, remove the bones, and scrape the meat with a spoon. Chop the meat until sticky.

Finely chop the ginger, cut tofu into quarters, trim and cut seri into thirds. Mince half of the maitake and break the other half into pieces. Slice burdock thinly and soak in water, then drain.

Mix the fish meat with ginger, minced maitake, and fish ball seasoning in a bowl until well combined.

Dissolve sake lees and miso in a bowl with approximately 100cc of hot water.

Add hot pot seasoning to a pot and bring to a boil over high heat. Add the dissolved sake lees and miso mixture.

Scoop the fish mixture into balls using a spoon and add to the pot along with burdock and tofu. Simmer on medium-low heat for 3 minutes.