Grilled chicken meatballs

• 250g chicken ground meat
• 75g silken tofu
• 1 egg
• 1 pack of dashi stock（or 1tsp）
• 20g roasted walnut（unsalted）
• a)2 tbsp soy sauce
• a)mirin
• a)sake
• a)1 tbsp sugar
• a)1 tsp watered katakuri starch
• a)Dried green nori flakes（a little）
• b)2 tbsp mayonnaise
• b)2 tsp soy sauce
• b)1/2 tsp Japanese red chili pepper
• c)4 perilla leaves *Fine strips
• c)Plum flavor chili pepper paste
• c)White sesame（to taste）

YIELD:
Serves 2

TOTAL TIME:
45  minutes

COST:
middle

DIFFICULTY：
★★☆☆☆

1 Finely chop the walnut.
　Also cut thinly the perilla leaves for toppings.

2 Put minced chicken, tofu, pack of dashi stock, eggs and walnuts in a bowl and knead minced meat and tofu until sticky.
　＊Dashi breaks the bag and puts the contents.

3 Heat the salad oil over medium heat and cook the meat with a table spoon.
　Bake on each side for 2 to 3 minutes until browned and set aside in a vat.
　＊It is recommended that if you make a table spoon and spatula, the size will be even♪

4 When the rough heat is removed, stab each skewer in 3 pieces.

5 Make teriyaki sauce.
　Wipe the frying pan lightly, add soy sauce, mirin, sake, and sugar from (a) to boil, then add watered katakuri starch to thicken.

6 Make spicy mayonnaise.
　Put all the ingredients of (b) in the container and mix well until there is no lump.

7 Arrange the meatballs (4) on a plate and top up with
　A： perilla leaves（1）, kneaded plum, white sesame
　B： Spicy mayonnaise（6）, chili pepper
　C： Teriyaki sauce（5） , dried green nori flakes
　from the top of the skewer to complete it♪