Chicken meatball with hijiki ｜ RINGO's recipe transcription

Expose the sprout hijiki back to water.

Take bitter gourd seeds and cotton, cut into pieces about 2 mm thick, sprinkle with salt, leave for a while, and boil quickly. Slice the onion and leave it in a little water. Sprinkle salt on the drained onions to drain the water.

Add sardines, onions and water and light. Take out the nameko mushrooms, add nameko mushrooms, boil for a while, melt the miso, add sea lettuce, and you're done.

Shred the carrots. Put sesame oil and carrots in a frying pan and fry. Cut the leek into 2 cm widths and cut the chikuwa into half-moons. When the carrots are cooked, add leek and chikuwa, fry lightly, mix with oyster sauce and mayonnaise, and add black pepper to taste.

Drain the bitter gourd and onions, put them in a bowl, add (C) and mix, and you're done.

Put (A) in a bowl and knead well until sticky. If it is loose, add a little bread crumbs.

Shape and bake in a frying pan with olive oil. When it gets browned, turn it over, cover it and steam it over medium heat.

When it's cooked to the middle, add sake, sugar, soy sauce, mirin, and water, entangle it while turning the meatballs, add water-soluble potato starch, and when it becomes thick, it's done.