Japanese Style Chicken Meatballs
Recipe by Chef Kaku (Wasan Brooklyn)
- 1/2 lb Chicken Thigh (no skin)
- 4 oz Canned Water Chestnut
- 1 tsp Soy Sauce (Preferably Koikuchi) *1
- 1/2 tsp Salt
- 1 Egg
- 2 Tbsp Scallion, chopped
- 1 Tbsp Ginger, minced
- 2 Tbsp Katakuri Powder (Potato Starch) *2
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seed
- 6 Tbsp Mirin *3
- 4 Tbsp Sake
- 4 Tbsp Water
- 1.5 Tbsp Soy Sauce (Preferably Koikuchi) *1
- 1.5 tsp Sugar
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