Finely chop the green onion by making diagonal cuts, flipping, and repeating.

Cut the daikon and cabbage into bite-sized pieces. Trim the roots off the pea sprouts.

In a bowl, mix ground chicken, sake, and salt until sticky. Add green onion, grated ginger, and potato starch, mixing thoroughly to form the chicken meatball mixture.

In a pot, bring sake and water to a boil. Use a spoon to scoop and shape chicken meatballs, adding them to the pot. Cook over medium heat until fully cooked.