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Teriyaki Chicken Meatball 鶏だんごの照り焼き

Updated: Mar 18

[Recipe レシピ]

Teriyaki Chicken Meatball 鶏だんごの照り焼き
Ingredients, chicken meatballs, tori dango, chicken mince, leek, egg, sake, soy sauce, grated ginger, potato starch
Ingredients, Teriyaki sauce recipe, soy sauce, sake, mirin, sugar
Steps to make Teriyaki Chicken Meatball 鶏だんごの照り焼き

Teriyaki Chicken Meatball 鶏だんごの照り焼き

(This recipe makes around 20 meatballs. You can store them in the freezer for up to a month or use half of them for a chicken meatball hotpot on a chilly day)

1. Combine all the ingredients for chicken meatballs and mix well. Roll the mixture into balls with your hands.

2. Simmer the meatballs till cooked through; then drain.

3. Make the teriyaki sauce by combining soy sauce, sake, mirin and sugar (2:2:2:1) and bring to boil.

4. Once boiled, add the chicken meatballs and cook till most liquid is reduced. Make sure the entire meatball is covered with the sauce.

Garnish with spring onions.

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Sendan side plate


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