Tsukune Meatball Rice Bowl

Tsukune Meatball Rice Bowl

Topped with sweet and salty chicken meatballs

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5-1/4 oz.)


60 g (2 oz.)

1/2 Tbsp

300 g (10-1/2 oz.)


a dash

a dash


  1. Cut the green onion into 4 pieces lengthwise, then slice each piece into bite-size or thin slices.
  2. Place (1), the ground chicken, beaten egg and (A) in a bowl and mix together by hand.
  3. Cut the broccoli head in three.  Boil in lightly salted water for 1 minute, then allow to dry in a strainer or colander.
  4. Heat the salad oil in a frying pan, then add (2) to the pan by the spoonful.  Cook for 3 to 4 minutes, then flip over and cook for 3 more minutes.  Add (B) and coat.
  5. Put the cooked rice in bowls and top with (4) and (3).  Pour on any liquid remaining in the frying pan and serve.

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