Ingredients34 m servings 167 cals
- Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
- Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
- Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.
- Cook's Note:
- Substitute mirin for the sake in the meatballs if desired.
Per Serving: 167 calories; 7.3 g fat; 10.7 g carbohydrates; 9.4 g protein; 20 mg cholesterol; 558 mg sodium. Full nutrition
ReviewsRead all reviews 3
These were excellent! I didn't have Saki (drank it all), so I substituted fish sauce and oyster sauce in place of the single measurement of Saki. I also increased the recipe to accommodate 2 lbs...
Great recipe for ground chicken. The sauce was tasty, but would have preferred it to be thicker. I added a pinch of five spice to sauce and chicken; also a small amount of sesame oil in pan wi...