Chicken meatballs with mushrooms and spinach
2 servings
25 minutes
Chicken meatballs with mushrooms and spinach are a refined dish of Japanese cuisine, combining tender chicken mince, aromatic shiitake mushrooms, and fresh spinach. Shiitake, a popular ingredient in Japanese gastronomy, gives the meatballs a deep umami flavor, while sake and ginger add subtle Eastern notes. They are cooked in a delicate dashi broth with mirin, making them soft and juicy. Served with a sauce infused with the aromas of mushrooms and spices, they become a harmonious and balanced dish. It is perfect for both a home dinner and an exquisite lunch, highlighting the aesthetics of Japanese cuisine – simplicity, balance, and natural flavor.
1
Soak shiitake in warm water with 1 teaspoon of sugar for 15-20 minutes. Rinse with cold water, squeeze, and chop.
- Dried shiitake mushrooms: 1 piece
- Sugar: 1 tablespoon
2
Mix the chicken mince with egg, starch, and mushroom mass. Add ginger, salt, sake, and the remaining sugar. Mix again and form small meatballs.
- Ground chicken: 400 g
- Chicken egg: 1 piece
- Cornstarch: 2 teaspoons
- Dried shiitake mushrooms: 1 piece
- Ground ginger: 1 teaspoon
- Salt: to taste
- Sake: 1 tablespoon
- Sugar: 1 tablespoon
3
Blanch the spinach in boiling water and chop it.
- Spinach: 100 g
4
Mix dashi and mirin with salt and sugar, and bring to a boil while stirring. Add the meatballs to the sauce and simmer on low heat until cooked. Then remove the meatballs, add spinach leaves to the broth, and simmer for 1-2 minutes.
- Dashi stock: 2 glasss
- Mirin: 1 tablespoon
- Salt: to taste
- Sugar: 1 tablespoon
- Ground chicken: 400 g
- Spinach: 100 g
5
Pour sauce over the meatballs.
