Ingredients
4
4 servings
- •5 ounces ground chicken
- •2 spring onions, chopped
- •1 tablespoon sake (Japanese rice wine)
- •1 tablespoon water
- •1 tablespoon cornstarch
- •1.5 teaspoons grated fresh ginger
- •1 teaspoon soy sauce
- •2 tablespoons vegetable oil, or more as needed
- •4 shiitake mushrooms, cut in half
- •1.75 ounces daikon (Japanese radish), sliced
- •1 cup water
- •2 tablespoons sake (Japanese rice wine)
- •2 tablespoons mirin (Japanese sweet rice wine)
- •2 tablespoons soy sauce
- •1 tablespoon white sugar
Instructions
- Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
- Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
- Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 167
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 1g
- Protein: 9g
- Sugar: 7g
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