Cut the carrot lengthwise and slice thinly.

Cut the daikon into quarter-moon shapes and slice the green onion thinly.

Mix all meat filling ingredients in a bowl until sticky.

Divide the meat filling into 6 portions and shape into balls.

Peel and cut the potatoes into bite-sized pieces, soak in water, and drain.

Microwave the potatoes for 5 minutes at 600W, then mash while hot.

Gradually add shiratamako and water to the mashed potatoes, mixing well.

Divide the potato mixture into 6 portions, flatten each, and wrap around the meat filling.

Heat water and dashi powder in a pot, add carrot, daikon, and potato mochi, cover, and simmer for 10 minutes.