Japanese•healthy
Hijiki Tofu Chicken Meatballs
If you are like me, there can never be enough recipes for meatballs. So today I share with you this super easy hijiki tofu chicken meatballs, with easy teriyaki …
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon dried hijiki seaweed, soak in plenty of cold water for 30 minutes, strained
- 1/2 block firm tofu (7 oz/200 gram), crumbled
- 200 gram ground chicken thigh meat
- 1 inch ginger, grated
- 2 scallions, thinly sliced
- 1 egg
- 2 tablespoon katakuriko (potato starch), or use tapioca starch/corn starch
- 1 teaspoon dashi stock granules
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- sugar
- soy sauce
- mirin
- sake
Instructions
- 1
Mix together all ingredients for hijiki tofu chicken meatballs.
- 2
Heat 2 tablespoon oil over medium heat in a frying pan. Once the pan is hot, coat your hand with a bit of oil, then shape the meatball mixture into golf ball size, and drop into hot pan.
- 3
Fry the meatballs until all sides are golden brown.
- 4
Once the meatballs are cooked, add the sauce into the pan. Coat the meatballs with the sauce, and stop cooking once the sauce thickens and coats the meatballs.