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Parboil the komatsuna in a pot and rinse in cold water. Put the chicken, salt, pepper, and corn in a bowl and mix. Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce.
To get started with this recipe, we must first prepare a few ingredients. You can have corn chicken meatballs and komatsuna and egg dashi sauce using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce:
- Get 1/2 bunch Komatsuna
- Get 2 Eggs
- Prepare 1 tsp each Mayonnaise, mirin
- Prepare 200 grams Minced chicken
- Make ready 1/2 can Canned corn
- Get 1 dash Salt and pepper
- Take 1 as much (to taste) Bonito flakes
- Get 2 tsp of each Katakuriko and water
PRO TIP: For tender ground chicken meatballs, don't over-mix the meat! These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. A brushing of a tare sauce at the end of cooking gives the meatballs a glistening sweet and salty glaze. Why this recipe works: Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl.
Instructions to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce:
- ※ Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
- Parboil the komatsuna in a pot and rinse in cold water. Squeeze it out and cut into 4 cm pieces. Put the chicken, salt, pepper, and corn in a bowl and mix together. Form into balls.
- Mix the mayonnaise and mirin in a dish. Add the egg and mix it together. Heat oil in a frying pan, add the egg mixture, and cook until half-cooked. Remove from the pan.
- Put the ※ dashi into a pot and turn on the heat. Add the chicken meatballs and simmer for 5~7 minutes.
- Add the komatsuna and egg. Mix the katakuriko slurry and add to the pot. Stir.
- Transfer to a plate and garnish with bonito flakes to finish.
Heat a large skillet over medium heat, and coat with cooking spray. The meatballs and sauce can also be assembled in the slow cooker and refrigerated overnight before cooking. Broiling the meatballs: Broil the meatballs before cooking to give your sauce more flavor. Broil on a rimmed baking sheet, flipping the meatballs once or twice, until they are browned on all sides before placing in the slow cooker. These chicken meatballs (tefteli) are tender, juicy and swimming in a super flavorful creamy sauce that coats each one just so.
Above is learn how to prepare dinner corn chicken meatballs and komatsuna and egg dashi sauce, very simple to make. Do the cooking levels correctly, chill out and use your coronary heart then your cooking will be delicious. There are numerous recipes that you can strive from this website, please discover what you want. For those who like this recipe please share it with your mates. Completely satisfied cooking.
