For a family-friendly snack that the kids will love, try this Japanese Chicken Meatball recipe! If tofu is not your kids’ favourite food, this is one way to get them to eat this nutritious protein. For an extra sweet flavour, caramelise some pineapple with brown sugar and grill on a toaster oven before skewer it along with the chicken meatballs.
- 250 g minced chicken
- 1 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1½ tbsp yakitori sauce
- ½ block Vitasoy Sprouted Organic Tau Kwa, mashed with a fork
- Potato starch for coating the patties
- 2 tbsp minced chives
- 2 tbsp minced spring onions
- 1 tbsp Mazola corn oil
- 6-8 pieces flat satay sticks for skewering
- ½ cup water
- Optional: Sliced spring onions and roasted black sesame seeds for garnishing
Place minced chicken in a mixing bowl. Knead the meat with a fork until it becomes sticky.
Add miso paste, rice vinegar, brown sugar, ½ tbsp yakitori sauce, sesame oil, mashed tau kwa, minced chives and spring onions. Mix well.
Shape meat mixture into small meatballs. Coat each with potato starch.
On a pan, heat up oil and fry the meatballs on one side for 2 mins. Flip the meatballs and fry for another 2 mins.
Pour in the remaining yakitori sauce and add in the water.
Bring the sauce to the boil. Coat each meatball evenly with the sauce.
To serve, skewer the meatballs. Garnish with sliced spring onions and roasted black sesame seeds.
COOKING TIP: When making meatballs, Ivanna kneads the minced meat until it’s sticky before adding seasoning. “That holds the shape of the meatballs when you fry them,” she adds.
Recipe: Ivanna Wilianty and Mohamad Nurul Hisham Bin Musiran / Simply Her