Name: Teriyaki Chicken Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Ground chicken - 5 ounces; Spring onions, chopped - 2; Sake (Japanese rice wine) - 1 tablespoon; Water - 1 tablespoon; Cornstarch - 1 tablespoon; Grated fresh ginger - 1 ½ teaspoons; Soy sauce - 1 teaspoon; Vegetable oil, or more as needed - 2 tablespoons; Shiitake mushrooms, cut in half - 4; Daikon (Japanese radish), sliced - 1 ¾ ounces; Water - 1 cup; Sake (Japanese rice wine) - 2 tablespoons; Mirin (Japanese sweet rice wine) - 2 tablespoons; Soy sauce - 2 tablespoons; White sugar - 1 tablespoon

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.