Japanese Style Chicken Meatballs
Recipe by Chef Kaku (Wasan Brooklyn)
Mince water chestnuts using a food processor.
Cut chicken thigh to cubes. Grind them in food processor.
In a bowl, mix ground chicken, minced water chestnut, soy sauce, salt, and egg. Add ginger, scallions and katakuri powder.
Boil 8 cups of water.
Make meatballs and boil them for about 5 minutes.
Once the meatballs are done, strain them and put them aside.
Mix sauce ingredients in a pot and add meatballs.
Simmer until sauce thickens. Stir occasionally.
Pour sesame oil and spring sesame seed to taste.
*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*2 Katakuri Powder (potato starch) can be substituted with Corn Starch
*3 Mirin can be substituted with Sake and Sugar, 4:1 ratio