Chicken teriyaki meatballs
The juiciest and most flavoursome chicken teriyaki meatballs on the planet. The secret lies in the combination of roasting and braising. They're perfect with rice in the conventional way – or with udon noodles for an Asian take on spaghetti and meatballs.
Preparation
Step 1
½ bunch of perilla (red or green, alternative: shiso cress) – 1 ½ limes – 400 g chicken breast fillet
Pick the herb leaves off and chop half of them. Grate 2 tsp of lime zest, juice one lime, and cut the remaining half into wedges. Slice the chicken breast into thin strips, then dice into small cubes and chop up even more finely.
Step 2
2 garlic cloves, chopped – 2 tbsp ginger, chopped
Mix the chopped chicken with the lime zest, herbs, garlic and ginger. Using wet hands, shape into walnut-sized balls.
Step 3
2 tbsp rapeseed oil – 125 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Fry the meatballs in a wok with rapeseed oil over a medium heat until golden brown on all sides, about 6 minutes in total. Turn down to the lowest heat, add the Kikkoman Teriyaki Sauce with Garlic and the lime juice, cover and simmer gently for another 6 minutes.
Step 4
350 g cooked Japanese wholegrain or brown rice (genmai)
Heat the rice and divide between bowls. Arrange the meatballs, sauce and lime wedges on the rice and garnish with the remaining herbs.
Tip:
Japanese wholegrain rice has a uniquely nutty flavour that makes it well worth trying. However, you can of course use other types of rice as an alternative – or even serve the meatballs with sweet potato purée or udon noodles instead.
Recipe-ID: 1665
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½ bunch of perilla (red or green, alternative: shiso cress) – 1 ½ limes – 400 g chicken breast fillet
Pick the herb leaves off and chop half of them. Grate 2 tsp of lime zest, juice one lime, and cut the remaining half into wedges. Slice the chicken breast into thin strips, then dice into small cubes and chop up even more finely.
2 garlic cloves, chopped – 2 tbsp ginger, chopped
Mix the chopped chicken with the lime zest, herbs, garlic and ginger. Using wet hands, shape into walnut-sized balls.
2 tbsp rapeseed oil – 125 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Fry the meatballs in a wok with rapeseed oil over a medium heat until golden brown on all sides, about 6 minutes in total. Turn down to the lowest heat, add the Kikkoman Teriyaki Sauce with Garlic and the lime juice, cover and simmer gently for another 6 minutes.
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