Miso Meatballs
For informal drinks, I often make these popular meatballs as finger food, Japanese Izakaya type tapas. The meatballs, made with chicken mince, are very well flavoured with Miso, so no need to serve with a sauce which can become messy if you're not careful. You can serve with cocktail picks or skewered on short bamboo sticks.
Ingredients
- 300 g chicken mince
- ½ small onion finely chopped
- 1-2 dried shiitake mushrooms soak in warm water to hydrate, finely chopped
- 1 egg white not using yolk
- 1 tbsp corn flour
- 1½ tbsp miso paste
- cooking Oil
- 2 tbsp sake optional
Instructions
- In a bowl, combine chicken mince, onion, shiitake, corn flour, egg white and Miso. Put your hand in a clean plastic bag (or plastic glove on) and mix it very well, almost like kneading until the mixture is sticky.
- Roll into small balls. Flatten a little.
- Heat a little oil in non-stick frying pan. When the pan is hot, add meat balls and cook over medium heat. Do not try to move them until the bottom is well cooked and so they come apart easily. Be careful as Miso is easy to burn.
- Turn over and cook the other side.
- When the meat balls are brown all over, add sake (or water) and put a lid on. Let them steam for 3-4 minutes until the meat balls are cooked through.
Notes
Tip: You can use pork mince instead of chicken. Add a little minced garlic or ginger for a twist.
Tried this recipe?Let us know how it was!
