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.
Ingredients
- ounces ground chicken: 5 piece
- spring onions: 2 piece (chopped)
- sake (Japanese rice wine): 1 Tbsp
- water: 1 Tbsp
- cornstarch: 1 Tbsp
- ½ teaspoons grated fresh ginger: 1 piece
- soy sauce: 1 tsp
- vegetable oil: 2 Tbsp (or more if needed)
- shiitake mushrooms, cut in half: 4 piece
- ¾ ounces daikon (Japanese radish): 1 piece (sliced)
- water: 1 cup
- sake (Japanese rice wine): 2 Tbsp
- mirin (Japanese sweet rice wine): 2 Tbsp
- soy sauce: 2 Tbsp
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
