TERIYAKI CHIKEN MEATBALLS
5 Oz. ground chicken
2 Spring onions, chopped
1 Tbsp. sake (Japanese rice wine)
1 Tbsp. water
1 Tbsp. cornstarch
1 1/2 Tsp. grated fresh ginger
1 Tsp. soy sauce
2 Tbsp. vegetable oil, or more as needed
4 Shiitake mushrooms, cut in half
1 3/4 Oz. daikon (Japanese radish), sliced
1 C. water
2 Tbsp. sake (Japanese rice wine)
2 Tbsp. mirin (Japanese sweet rice wine)
2 Tbsp. soy sauce
1 Tbsp. white sugar
HOW TO MAKE:
1-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.
2-Shape into round balls.
3-Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes.
4- Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
5-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.
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