Teriyaki Tori-dango Don
All in one bowl - streamed rice, Nori (seaweed), Teriyaki chicken balls, streamed broccoli.
My chicken balls were fluffy and savory with scallions and ginger. 1 pack (16 oz) ground chicken could turn into so many chicken balls, so I froze some for the future. Unlike commercial products, I liked my "Teriyaki" sauce - not so sweet or syrupy.
I knew J liked this dish because he ate extra two Tori-dango(s).
MAKES about 30 chicken balls
16 oz ground chicken
1 egg
1/4 cup finely chopped scallions
1 tsp grated ginger
1 1/2 tsp soy sauce
1/2 tsp salt
2 tbs Sake
2 tbs corn starch
1. Mix all ingredients well
2. Boil water in a large pan
3. Make a ping pong size ball of mixture with two spoons, drop into boiling water
4. Cook chicken balls about 8 min
MAKES 18 Teriyaki chicken balls
18 cooked chicken balls
1 1/2 tbs soy sauce
1 1/2 tbs Sake
2 tbs Mirin
1. Pan-fry chicken balls with a little oil until each of chicken balls have some golden brown spots.
2. Stir in soy sauce, Sake, Mirin, simmer with rolling chicken balls in soy sauce mixture about 3 min
