Tofu And Chicken Meatballs In Teryaki Sauce Japanese Style Recipes

Steps:

• Whisk together the teriyaki sauce ingredients and set aside.
• Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper.
• Form into small balls (just a bit smaller than a ping pong ball - you should get about 20).
• Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through.
• With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce.

Steps:

• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Combine all ingredients for the meatballs in a bowl.
• Mix until all ingredients are well-blended.
• Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
• Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
• In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
• Turn on medium heat, and stir until the sugar has dissolved.
• Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
• Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
• Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
• Enjoy!

Steps:

• Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
• If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
• If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
• Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
• Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
• Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
• Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
• Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
• Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
• Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.