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Sweet and spicy meatballs | Haruan-san's recipe transcription

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Number of Videos
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Ingredients

  • Chicken breast : 300g
  • Nagaimo : 100g
  • salt : 1/4 teaspoon
  • ginger : 1/2 piece
  • potato starch : 2 tablespoons
  • Macrophyll : 10 sheets
  • Sesame oil : 1 tablespoon
  • New onions : 1/2 ball
  • (A) Sugar : 2 tablespoons
  • (A) Soy sauce : 2 tablespoons
  • (A) Mirin : 2 tablespoons
  • (A) Doubanjiang : 1/4 teaspoon

Time required

40minutes

Procedure

  1. 1) Minced chicken breast 00:32

    Mince chicken breast with a food processor.

  2. 2) Make meat sauce 01:20

    Put the minced meat of 1 in a plastic bag, grate the long potatoes and add.
    Grate ginger and add salt and potato starch.
    Knead well so that the whole is mixed.

  3. 3) Mold 05:01

    Cut the perilla in half.
    Moisten your hands with water, roll the meat and wrap it in perilla.
    Arrange in a frying pan.

  4. 4) Bake 06:15

    Sprinkle sesame oil along the edge in the frying pan of 3 and bake on medium heat.

  5. 5) Cut new onions 07:28

    Slice the new onion.

  6. 6) Turn over 07:44

    When it is browned and browned, turn it over.

  7. 7) Make sauce 07:59

    Put (A) in a container and mix well.

  8. 8) Tangle the sauce 09:11

    When it is browned, turn off the heat and wipe off excess oil with paper.
    Sprinkle the sauce, heat it again, entangle it, and boil it.

  9. 9) Serve 10:17

    Slice the new onion on a plate, pour the meatballs, and sprinkle the sauce left on the frying pan to complete.

Point

・ If you mince the chicken breast yourself, the material cost is low and the finish is delicious.
・ Use a strong plastic bag that will not tear even when rubbed.
・ By adding grated long potatoes to the meat sauce, it will be finished softly.
・ When rubbing meat, it is easier to knead if the plastic bag is opened.
・ When molding, soak your hands in water so that the meat does not stick and it is easy to mold. It also prevents itching.
・ Do not touch when baking.

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