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Chicken meatball ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏ひき肉 : 250g
Onion (chopped) : 1/2個(約100g)
potato starch : 大さじ1
(A)しょうゆ : 大さじ1
(A)酒 : 小さじ1
(A) Grated ginger : たっぷり
サラダ油 : 大さじ1
Aojiso (shredded) : 3～4枚
Sake (for steaming) : 大さじ2
(B) Sake (for sauce) : 大さじ1
(B)しょうゆ : 大さじ1と1/2
(B)みりん : 大さじ2
Egg (separate into yolk and egg white) : 1 piece

Time required

15minutes

Procedure

1) つくねのタネを作る 01:33
Put minced chicken and (A) in a bowl and mix.
When the seasonings are well mixed, add the egg whites and mix.
When the egg whites are familiar, add the onion (chopped) and potato starch and mix further.
2) Mold and bake meatballs 03:44
Apply water or oil to your hands and roll the meatballs into a shape.
Arrange the meatballs in a frying pan lined with salad oil and bake on medium heat.
When it gets grilled, turn it over, add sake, cover it, and steam it.
After about 3-4 minutes, turn off the heat and add (B).
Turn on the heat again, heat until the sauce becomes thick, and simmer the sauce.
3) 盛り付ける 06:31
When the sauce is tightly entwined, serve it on a plate.
Put the green jiso (shredded) on top and add the egg yolk.

Point

・ You may make it with your favorite minced meat such as minced pork.
・ When adding seasoning to minced chicken and kneading it, knead it so that the seasoning, lean part, and fat part are thoroughly mixed. Mix it with air. After adding the egg whites, mix well to whisk.
・ If the seeds are soft, you may mold them with a spoon.
・ When molding the meatballs, leave them round and do not crush them. If you leave it to gravity and place it in a frying pan and bake it, it will naturally flatten and have a soft texture. You can also add sake and steam it to give it a soft texture.