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)

Serves 2

45  minutes




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♪



In this blog, CHRYSAN & ANTHEMUM introduces recipes on the theme of Japanese food. The concept is easily enjoy, stylish and yummy! I would like to work on researching recipes every day so tha...



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