Teriyaki Tofu Grilled Chicken Meatball Skewer - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Grilled Chicken Meatballs
- Ground chicken150 g
- Silk tofu50 g
- Japanese leek5 cm
- Starch2 tbsp
- Grated ginger1 tsp
- Salt and pepper mix2 three finger pinches
- (A)Soy sauce1 tbsp
- (A)Japanese sweet cooking wine (Mirin)1 tbsp
- (A)Cooking sake1 tbsp
- (A)Sugar1 tsp
- Salad oil1 tbsp
- Toppings
- Roasted white sesame seedsas needed
- Young green onion (Konegi)as needed
How to make
- 1. Wrap silk tofu in a paper towel, put it in a heat-resistant bowl, microwave it for about 1 minute at 600 W. Drain excess liquid.
- 2. Mince Japanese leek.
- 3. Add ground chicken, silk tofu and leek from Step 1&2, and the remaining grilled chicken meatball ingredients to a bowl and knead until it becomes sticky. Divide into 6 pieces and shape into a circle.
- 4. Place cooking oil in the hot pan and heat over medium heat. place the meatballs made in Step 3 and cook both sides. Once both sides have browned and the inside has been cooked through, remove from the heat. Let it cool, and pierce through with a bamboo skewer (2 pieces each).
- 5. Heat ingredient (A) in the same pan over medium heat. Bring it to a boil, place the meatball skewers from Step 4 in the pan. Marinate the meatballs with the sauce as you cook it, and remove from heat.
- 6. Serve on a plate, pour over some white roasted sesame seeds and young green onions (konegi), and it's done!
Tips for cooking
You can adjust the amount of seasoning to your liking. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.