Teriyaki Chicken Meatballs with Enoki Mushrooms

Name: Teriyaki Chicken Meatballs with Enoki Mushrooms
Yield: Serves 1 serving
Ingredients: 3.5 oz (100 g) ground chicken; 1.75 oz (50 g) enoki mushrooms; 1/2 large egg; 1 1/4 -inch (3 cm) piece ginger (from a tube or grated); Pinch salt; 2 tablespoons panko breadcrumbs; as needed Potato starch,; 1 tablespoon mirin; 1 tablespoon soy sauce; 1 teaspoon sugar

単！！ @cook_40050638

These teriyaki chicken meatballs are sweet, savory, and aromatic, with enoki mushrooms added for a great texture. Give them a try!
Recipe background:
Since mushroom hamburg steaks are common, I thought enoki mushrooms would work well in chicken meatballs too, so I tried adding them.

Saved

Ingredients

Serves 1 serving

3.5 oz (100 g)ground chicken
1.75 oz (50 g)enoki mushrooms
1/2large egg
1 1/4-inch (3 cm) piece ginger (from a tube or grated)
Pinchsalt
2 tablespoonspanko breadcrumbs
as neededPotato starch,
1 tablespoonmirin
1 tablespoonsoy sauce
1 teaspoonsugar

Saved

Steps

1

Trim the root ends off the enoki mushrooms, cut into 6 equal sections, and separate the root pieces into small clusters.
2

In a bowl, mix the egg, ground chicken, enoki mushrooms, ginger, salt, and panko breadcrumbs together.
3

Divide the mixture into 4 portions, shape each into an oval patty, and coat with potato starch.
4

Heat a little vegetable oil (not listed in ingredients) in a skillet and cook the meatballs on both sides until browned.
5

Once the meatballs are cooked through, add the sauce mixture (mirin, soy sauce, and sugar) and coat the meatballs evenly.
6

Transfer the meatballs to a plate and serve.