Perilla Teriyaki Meatball | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Make a vertical cut in the green onion and chop it.

Cut off the stem of the perilla (for meat) and roll it.
Cut in half.
Align the cuts and cut in half vertically.
Finely chop.
Cut off the stem of the perilla (for wrapping).

Put minced chicken in a bowl and knead.
Add green onions, perilla (for meat), and (A).
Mix with a rubber spatula.
Divide into 6 equal parts.

Place the perilla (for wrapping) on a cutting board with the back side facing up.
Sprinkle with cake flour (not included).
Place the wrap on the cutting board.
Place the perilla (for wrapping).
Apply salad oil (outside the amount) to your hands, remove the meat and remove the air.
Round into an oval.
Place the meat sauce on the lower half of the perilla (for wrapping).
Hold the wrap and fold it toward you, and attach the perilla (for wrapping) to the meat sauce.
Shape it.
Remove the wrap and transfer to the bat.

容器に(B)を入れて混ぜる。

Sprinkle the vegetable oil in a frying pan.
Place 4 on a spatula and put it in a frying pan.
Cover with a low medium heat and steam until browned.
Turn it over after 3 minutes.
Reduce heat to low, cover and steam for 3 minutes.
Turn it over.
Turn off the heat and put in 5.
Tangle the sauce over a low medium heat.
Turn it over on the way and heat it until it thickens.
Turn off the fire.

お皿に6を盛る。
卵黄を添える。