Chicken Meatball Teriyaki

Chicken Meatball Teriyaki

Made in a pan fluffy and moist

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 (7 oz.)

1/4 tsp

1 Tbsp

cooking oil

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 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.
  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.

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