Wontons filled with pork and garlic chives served in a savory dashi and soy sauce broth.
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In a large bowl, combine the ground pork, garlic chives, ginger, 1 tablespoon of soy sauce, sesame oil, and cornstarch.
Mix the filling vigorously in one direction until it becomes slightly tacky and pale in color.
Place a teaspoon of filling in the center of a wonton wrapper, moisten the edges with water, and fold into a triangle or pleat like a gyoza.
In a large pot, bring the dashi stock, remaining soy sauce, mirin, and sake to a gentle simmer over medium heat.
Taste the broth and add salt if necessary, keeping the heat low so it doesn't boil away.
In a separate pot of boiling water, cook the wontons for 3 to 4 minutes or until they float to the surface and the pork is cooked through.
Drain the wontons carefully and distribute them into serving bowls.
Ladle the hot dashi broth over the wontons and garnish with freshly sliced green onions before serving.
