Teriyaki Chicken Meatballs

    25 min

    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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    Serves: 2 

    • 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
    • 250ml water
    • 2 tablespoons sake (rice wine)
    • 2 tablespoons sweet cooking rice wine (mirin)
    • 1 tablespoon sugar
    • 2 tablespoon soy sauce

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a bowl, combine minced chicken, spring onions, fresh ginger, sake, water, cornflour and soy sauce. Mix by hand until a sticky dough forms.
    2. Preheat oil in a wok or deep frying pan.
    3. 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.
    4. 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.

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