Recipe by: AyakoSugiyama
Source: Harumi’s Japanese Cooking (book)
Ingredients (Chicken Meat Balls)
• ½ onion
• ¼ carrot
• 2½ eggs
• 25 g (1/2 cup) bread crumbs
• 500 g (1 lb 2 oz) minced chicken
• A pinch of salt
• 50 g (2 oz) Japanese yam (see photo in PDF below)
Ingredients (Dashi – Japanese Fish Stock)
Makes 3½ cups (830 ml) dashi
• 4½ cups (1 litre) water
• 4 inch (10 cm) square piece of kombu (dried seaweed, see photo in PDF below)
• 2 Tbsp katsuo (dried fish flakes, also called bonito flakes, see photo in PDF below)
Ingredients (Teriyaki Sauce)
Makes a total of 5 cups (1.2 liters), you will need ¾ cups (175 ml) of this for this recipe here
• 3½ cups (830 ml) Dashi fish stock (from above)
• 3/4 cup (175 ml) Japanese sake
• 1/3 cup (80 ml) Japanese soy sauce
• 1/3 cup (80 ml) mirin (see photo in PDF below)
Instructions (Chicken Meat Balls)
• Preheat oven to 400 F (200 C).
• Prick Japanese yam with a fork on all sides, then bake in oven for 45 minutes – 1 hour, until tender.
•Mix the onion, carrot, eggs and bread crumbs in a blender to make the meat ball dough.
• Grind the minced chicken and a pinch of salt using a mortar and pestle until it becomes sticky.
• Add to vegetable/bread crumb dough to the mortar, little by little, working it in.
• Also add in the Japanese yam in the mortar.
• Heat the oil to a suitable temperature for deep-frying (around 150-180 C).
• Shape the dough into balls and put them into the oil. Fry them until golden, then remove them with a slotted spoon and let them drain on paper towels to remove excess oil.
• Boil the meal balls to remove excess oil.
• Wipe the kombu (seaweed) with a damp cloth and then soak it in a pan containing the 4½ cups of water. Leave it for 10 minutes.
• Heat the water until warm, then remove the piece of kombu seaweed.
• As the water comes to a boil, add the katsuo (fish flakes) and cook for 1-2 minutes on high heat, then turn it off.
• Strain when the fish flakes have sunk to the bottom of the pan. Discard the solids, it is the stock (called Dashi) that is used in this recipe.
Instructions (Teriyaki Sauce)
• In a small pan, heat up the dashi sauce, sake, soy sauce and mirin until it becomes thick.
• Add chicken meat balls to a bowl and add in ¾ cups (175 ml) of the teriyaki sauce (reserve the rest for later use, for another recipe requiring teriyaki sauce). Toss to coat.
Download PDF here. There are more photos in this PDF than this blog post. Japanese Chicken Meatballs