Chicken Meatball Teriyaki
Made in a pan fluffy and moist
20min
344kcal
900mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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Score the Japanese long onion every 5 mm (1/4 in.), then cut into 4 cm (1-1/2 in.) lengths.
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Heat the cooking 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.
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Remove the onions, and add 50 ml (1-3/4 oz.) of water and the sake. Cook the meatballs further for 5 minutes.
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Add (B) to the pan, and simmer until the meatballs are glossy.
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Serve (5) garnished with the long onions.
Cooking Basics
Japanese long onion - cutting into chunks
Cut up from one end into about 3 cm (1.2 in.) lengths.
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