Japanese Chicken Meatballs in Sweet Soy Glaze

What you need

• 400 g (14 oz) ground chicken, preferably thigh
• 1/2 tsp salt
• 1/2 onion, very finely chopped
• 1 large egg, beaten
• 2 tsp fresh ginger, finely grated
• 2 tbsp potato starch
• 1 tbsp vegetable oil
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake
• 2 tsp sugar
• sansho pepper, or shichimi togarashi, optional

Method

Restated from the original video

1. 1

   Stir the soy sauce, mirin, sake, sugar and 2 tbsp of water in a small bowl until the sugar dissolves.

2. 2

   Put the chicken in a bowl with the salt. Knead firmly by hand for 1-2 min until the meat turns sticky and pale.

3. 3

   Add the onion, egg, ginger and potato starch. Knead until the mixture is evenly combined and holds together.

4. 4

   Wet your hands and shape the mixture into 12 small, flat ovals.

5. 5

   Warm the oil in a wide non-stick pan over medium heat, then fry the meatballs until the undersides are well browned, 3-4 min.

6. 6

   Flip them, turn the heat to low and cover the pan. Cook until no pink remains inside and the center reaches 74 °C (165 °F), 4-5 min.

7. 7

   Pour in the sauce, uncover and turn the heat to medium. Roll the meatballs in the sauce until it reduces to a thick, glossy glaze, 1-2 min.

8. 8

   Move to a plate, spoon any glaze from the pan over the top and dust with sansho.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.