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Japanese Chicken Meatballs Recipe

Written on Friday, December 2, 2016 | 7:41:00 AM

Serves : servings 

Ingredients : 
- 25g dried shiitake mushrooms
- 600g minced chicken
- 100g breadcrumbs
- 1 large shallot, finely chopped
- 10g root ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp fresh coriander stems, finely chopped
- 1 tbsp soy sauce
- 1 egg white
- 1 tbsp sesame seeds, to serve
- a few shredded spring onions, to serve
- sea salt and freshly ground black pepper

- 150ml light soy sauce
- 50ml dark soy sauce
- 150ml mirin
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 garlic clove, crushed
- 20g root ginger, grated
- 1 tsp chilli flakes (optional)

Preparation Method :
1) Soak the dried mushrooms in a bowl of warm water for 30 minutes.

2) Drain the soaked mushrooms and chop them finely, then put them in a bowl with the minced chicken and all the other meatball ingredients, except the sesame seeds and spring onions. Season with salt and pepper, then mix thoroughly. If the mixture seems too loose, add more breadcrumbs. Put the mixture in the fridge to chill for half an hour. Preheat the oven to 200°C/Fan 180°C/Gas 6.

3) Form the mixture into balls, each about 30g – you should have about 24. Mould them around flat bamboo skewers, putting about 3 on each skewer. Put the skewers on a baking tray and bake the meatballs in the oven for 10–12 minutes until just cooked through.

4) To make the sauce, put the soy sauces, mirin, rice vinegar, honey, garlic, ginger and chilli flakes, if using, in a small saucepan with 50ml of water. Bring to the boil and simmer for about 10 minutes until the liquid is reduced and syrupy. Make sure the sauce isn’t too thick, as it will reduce further when it is cooked with the meatballs.

5) Put the baked meatballs in a large frying pan and ladle over some of the sauce. Heat them gently, turning the skewers so the meatballs are completely covered in the sauce. When they are glossy, remove them from the frying pan. Put them on a serving plate and sprinkle over the sesame seeds and shredded spring onions.

6) Serve with more of the sauce on the side for dipping and some steamed rice if you like.


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