Teriyaki Chicken Meatballs
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Teriyaki Chicken Meatballs

1. Ground chicken - 5 ounces
2. Spring onions, chopped - 2
3. Sake (Japanese rice wine) - 1 tablespoon
4. Water - 1 tablespoon
5. Cornstarch - 1 tablespoon
6. Grated fresh ginger - 1 ½ teaspoons
7. Soy sauce - 1 teaspoon
8. Vegetable oil, or more as needed - 2 tablespoons
9. Shiitake mushrooms, cut in half - 4
10. Daikon (Japanese radish), sliced - 1 ¾ ounces
11. Water - 1 cup
12. Sake (Japanese rice wine) - 2 tablespoons
13. Mirin (Japanese sweet rice wine) - 2 tablespoons
14. Soy sauce - 2 tablespoons
15. White sugar - 1 tablespoon

How to cook deliciously - Teriyaki Chicken Meatballs

1. Stage

Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.

2. Stage

Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.

3. Stage

Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.