Japanese Chicken Meatloaf (Noshidori)
Noshidori is a Japanese version of chicken meatloaf decorated with colourful toppings. The meatloaf is flavoured with miso, soy sauce and sugar so it is quite different from the Western style meatloaf. It looks fiddly but actually, It looks fiddly but actually, it is quite simple to make. Great as finger food or an accompanying side dish for a Japanese meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g (1.1lb) chicken mince ((ground chicken) (note 1))
- 1 tbsp sake
- ½ tbsp mirin
- ½ tbsp soy sauce
- 1 tbsp miso ((note 2))
- 1 tbsp sugar
- 1 egg
- Mirin
- 1 boiled egg yolk
- 2 tbsp aonori ((dried seaweed flakes, note4))
Instructions
- 1
Pre-heat oven to 230C (445F). If you have a 18cm x 12cm (7" x 4¾") baking dish, line the dish with a baking paper. Otherwise, using two layers of aluminium sheets, make a 5cm (2") deep box of 18cm x 12cm (7" x 4¾") and place it in a small baking tray (note 5).
- 2
Add ⅓ of chicken, sake, mirin and soy sauce in a fry pan or a saucepan and cook over medium high heat, breaking mince apart. Cook until all the sauce evaporates, then cool it down.
- 3
Add the cooked mince, uncooked mince and all the remaining ingredients except toppings in a food processor.
- 4
Blend the mince mixture until all ingredients are mixed well and the mixture becomes sticky but mince grains are partially left (see the photo in the post).
- 5
Transfer the mince mixture into the baking dish/aluminium box in a tray. Lift the baking dish/tray a bit and drop it onto the kitchen bench a couple of times to remove air pockets inside the mince mixture.
- 6
Flatten the surface using a spatula (note 6), then cook in the oven for 10 minutes.
- 7
Turn the heat down to 170C (335F) and cook further 8-10 minutes or until the centre of the meatloaf is cooked (note 7).
- 8
Remove from the oven and cool it down. Then use a spatula and place the meatloaf on a cutting board.
- 9
Trim the four sides if not straight and tidy. Cut the meatloaf lengthwise into 4 equal strips, then into 6 crosswise, making 24 square pieces (note 8).
- 10
Place baking paper or a large cutting knife in the centre slit of the meatloaf to make a wall dividing two equal portions of the meatloaf.
- 11
Brush mirin over the surface so that toppings stick better.
- 12
Sprinkle granular egg yolk over one half portion of the meatloaf and aonori over the other half. Remove the separation wall gently.
- 13
Place meatloaf pieces with two different toppings alternately to decorate the plate (if you wish).
- 14
Serve at room temperature or cold.
- 15
Put the egg yolk through a sieve with slightly larger holes than the one used to sift flour, and make granular egg yolk.