Chicken meatballs in soy sauce
6 servings
40 minutes
Chicken meatballs in soy sauce are a tender and aromatic dish of Japanese cuisine, combining the depth of soy sauce flavor with the light spiciness of ginger. These small meatballs, infused with miso paste and onion, have a rich, slightly sweet-salty taste with soft spicy notes. Frying gives them an appetizing golden crust, while simmering in soy sauce makes them incredibly juicy. In Japan, such meatballs are often served as an appetizer or side dish to rice, adding fresh green onions for contrast. They pair perfectly with warm tea or traditional Japanese drinks, creating a cozy atmosphere for a home dinner. The simplicity of preparation and deep flavor make them an excellent choice for those wanting to experience Japanese gastronomy at home.
1
Chop the chicken meat. Add ginger juice, miso paste, chopped onion, and salt. Mix thoroughly, sprinkle with starch, and let it sit for 30 minutes.
- Chicken: 1 kg
- Ginger juice: 1 teaspoon
- Miso paste: 1 tablespoon
- Salt: to taste
- Onion: 1 head
- Cornstarch: 4 teaspoons
2
Mix the minced meat and shape about 20 meatballs.
3
Heat vegetable oil and fry the meatballs for 5 minutes.
- Vegetable oil: 3 tablespoons
4
Place the meatballs on a paper towel to drain excess oil.
5
In another pan, bring the soy sauce to a boil. Add the meatballs and simmer for 5 minutes.
- Soy sauce: 200 ml
6
Sprinkle the ready meatballs with chopped green onions and drizzle with the sauce they were stewed in.
