Chicken Meatball Teriyaki
Made in a pan fluffy and moist
20 minutes
344kcal
0.9g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
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. -
Score the Japanese long onion every 5 mm (1/4 in.), then cut into 4 cm (1-1/2 in.) lengths.
-
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. -
Remove the onions, and add 50 ml (1-3/4 oz.) of water and the sake.
Cook the meatballs further for 5 minutes. -
Add (B) to the pan, and simmer until the meatballs are glossy.
-
Serve (5) garnished with the long onions.
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