Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.
Ingredients
- 5 ounces ground chicken
- 2 springs onions , chopped
- 1 tablespoon sake , Japanese rice wine
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1.5 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- 2 tablespoons vegetable oil , or more as needed
- 4 shiitakes mushrooms , cut in half
- 1.75 ounces daikon , Japanese radish
Instructions
-
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. Shape into round balls.
-
2
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
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.
Nutrition Facts
Per serving
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