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Ingredient for this dish

  • 5 ounces ground chicken
  • 2 spring onions, chopped
  • 1 tablespoon sake (Japanese rice wine)
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons grated fresh ginger
  • 1 teaspoon soy sauce
  • 2 tablespoons vegetable oil, or more as needed
  • 4 shiitake mushrooms, cut in half
  • 1 ¾ ounces daikon (Japanese radish), sliced
  • 1 cup water
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar

Steps

  • Step 1: Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
  • Step 2: Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
  • Step 3: Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

Recipe From AllRecipes

Asian