Chicken Meatball Teriyaki

Made in a pan fluffy and moist

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

200 (7 oz.)

1/4 tsp

1 Tbsp

1 stalk

1/2 Tbsp

1 Tbsp


5 Tbsp



1 Tbsp

1-1/2 Tbsp


  1. Add the salt to the ground chicken and knead until sticky.
    Thoroughly combine with (A).
    Divide into 4 equal parts.
    Form into balls and coat them with flour.
  2. Score the Japanese long onion every 5 mm (1/4 in.), then cut into 4 cm (1-1/2 in.) lengths.
  3. Heat the salad oil in a pan, then add (1) and (2) and cover with a lid.
    Cook for 2 minutes over medium heat, then turn the meatballs and onions over and cook for another 2 minutes.
  4. Remove the onions, and add 50 ml (1-3/4 oz.) of water and the sake.
    Cook the meatballs further for 5 minutes.
  5. Add (B) to the pan, and simmer until the meatballs are glossy.
  6. Serve (5) garnished with the long onions.