Peel carrot and cut in half vertically, then thinly slice into half rounds. Peel Daikon and cut into quarters. Slice thinly. Slice Gobo root diagonally thinly. Soak Gobo in water for 5 minutes. Cut white long onion into 1/2” (1.2 cm) length pieces. Cut chicken into small pieces.
In a medium pot, heat Dashi to a boil and add chicken and all the vegetables except the green part of the onion. Cook at medium heat until vegetables get tender, about 5 minutes. Then season with Soy Sauce, Sake, and salt.
In a medium bowl, add all the ingredients for dumplings and whisk together well.
Drop spoonfuls of dumpling batter into the soup, and cook covered for 5 minutes. Add green parts of onion at the end and stir. Serve immediately.
