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

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Haruan

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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) Minced chicken breast 00:32
Mince chicken breast with a food processor.
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) 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) Bake 06:15
Sprinkle sesame oil along the edge in the frying pan of 3 and bake on medium heat.
5) Cut new onions 07:28
Slice the new onion.
6) Turn over 07:44
When it is browned and browned, turn it over.
7) Make sauce 07:59
Put (A) in a container and mix well.
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) 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.