Teriyaki sauce is made with sake or mirin, soy sauce and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.
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For the meatballs
150g minced chicken
2 spring onions, chopped
1/2 tablespoon freshly grated ginger
1 tablespoon sake or mirin (Japanese rice wine)
1 tablespoon water
1 tablespoon cornflour
1 teaspoon soy sauce
2 to 4 tablespoons oil, for frying
4 shiitake mushroom, halved
50g sliced daikon (Japanese radish)
For the sauce
2 tablespoons sake (rice wine)
2 tablespoons sweet cooking rice wine (mirin)
1 tablespoon sugar
2 tablespoon soy sauce
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Method Prep:10min › Cook:15min › Ready in:25min
In a bowl, combine minced chicken, spring onions, fresh ginger, sake, water, cornflour and soy sauce. Mix by hand until a sticky dough forms.
Preheat oil in a wok or deep frying pan.
Scoop out a spoon-sized portion of the meatball mix, and shape into round balls using the palms of your hands. Fry for 1 or 2 minutes in hot oil, or until meatballs are evenly cooked.
Add sliced radish and mushrooms; stir quickly to coat with oil, pour in 250ml water, 2 tablespoons sake, 1 tablespoon sugar and 2 tablespoons soy sauce. Cover the pan and simmer 10 minutes.