Categories: Asian
Ingredients
- Teriyaki Sauce:
- 1 tbsp cornflour
- 1/4 cup / 65ml soy sauce , all purpose / ordinary (Note 1)
- 1/4 cup / 65ml cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
- 1/4 cup / 65ml Mirin (Note 2)
- 1 tbsp white sugar (brown also ok)
- 3/4 cup / 180 ml water
- Meatballs:
- 500 g / 1 lb chicken mince (ground chicken)
- 1 egg (preferably small 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or 3/4 cup normal breadcrumbs)
- 1 garlic clove , minced
- 1 1/2 tsp cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
- 1/2 tsp salt
- Cooking:
- 1 tbsp oil
- Sliced green onions / scallions , for garnish (optional)
- Sesame seeds , for garnish (optional)
Directions
- Place Meatball ingredients in a bowl.
- Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
- Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
- Add remaining water into the Sauce and mix. Set aside.
- Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
- Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
- Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 – 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
- Serve over rice, garnished with green onions and sesame seeds if desired.