Chicken meatballs and green onions

 

Shopping List (Serves 3-4)

Ground chicken...300g

Deep-fried tofu...1/4 pack

Egg...1

Enoki mushrooms...1/4 pack

Green onion...1

Seasonings used in this recipe

Ginger paste

Sugar

Salt, pepper

Potato starch

Vegetable oil

Sake

Mirin

Soy sauce

Preparation

Separate the egg white and yolk.

Instructions

1. In a frying pan, combine ground chicken, ginger paste, 1 teaspoon sugar, a pinch of salt and pepper, and knead well until sticky. Add the deep-fried tofu and egg white and mix well again.

2. Cut the enoki mushrooms into 1cm lengths with kitchen scissors and add them to the pan. Add 1 tablespoon of potato starch and mix everything together.

3. Gather the mixture into a ball, shape into bite-sized oval patties, and arrange them with some space between them. 4. Cut the green onions into 4cm lengths with kitchen scissors and add them to the empty space in the frying pan. Drizzle with 1 tablespoon of salad oil and cook over medium-low heat. Once browned, flip and cook until both sides are golden brown.

5. Add 3 tablespoons each of sake and mirin, and 1 and 1/2 tablespoons each of sugar and soy sauce. Simmer for 3-4 minutes, stirring constantly to coat everything. Serve on a plate, sprinkle with white sesame seeds if desired, and garnish with an egg yolk.