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. 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. 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. 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 per serving