Simmered Chicken Balls 133kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 21006
cooking time 20 minutes
comment Japanese style quenelle. Cook gently in warm soup. You can enjoy a new texture by mixing cooked ground meat with raw ground meat to make dumplings.
image The new fluffy texture of these dumplings in warm soup is delicious. This dish has a healing effect on your mind.
Ground chicken, sasami (tenderloin) 140 g
Egg yolk half
(A) Soy sauce 1/2 tbsp
(A) Sugar 1/2 tbsp
(A) Water 1 and 1/2 tbsp
Chinese cabbage 100 g
(B) Soy sauce 1 tsp
(B) Mirin 1 tsp
(B) Sake 1 tsp
(B) Sugar 1 tsp
(B) Powdered sansho (pepper) to taste
(C) Starch 1 tsp
(C) Water 1 tsp

Cut the Chinese cabbage into half lengthwise, then into large bite-sized pieces (zaku-giri). Add the (A) ingredients and half of the ground chicken to a non-stick frying pan. Stir while frying to break up any lumps. Drain the cooked meat in a strainer to separate the meat from the soup.

Blend the cooked meat (1), the remaining ground chicken, and the egg yolk in a blender. Add the (B) ingredients and mix further.

When well mixed, transfer to a bowl, add the dissolved (C) starch, and knead well. Add a cup of water (not listed) to the soup (1) and bring to a boil. Use a spoon to make ball-shaped servings and drop the balls into the soup.

Add the Chinese cabbage, and cook until the chicken balls are cooked. Serve on a dish and pour the soup over the balls.

technique The soup is made without dashi. If you do not have mirin handy, increase the amount of sugar slightly. Powdered sansho is only optional, so it is an approachable recipe.
  1. Cut the Chinese cabbage into half lengthwise, then into large bite-sized pieces (zaku-giri). Add the (A) ingredients and half of the ground chicken to a non-stick frying pan. Stir while frying to break up any lumps. Drain the cooked meat in a strainer to separate the meat from the soup.
  2. Blend the cooked meat (1), the remaining ground chicken, and the egg yolk in a blender. Add the (B) ingredients and mix further.
  3. When well mixed, transfer to a bowl, add the dissolved (C) starch, and knead well. Add a cup of water (not listed) to the soup (1) and bring to a boil. Use a spoon to make ball-shaped servings and drop the balls into the soup.
  4. Add the Chinese cabbage, and cook until the chicken balls are cooked. Serve on a dish and pour the soup over the balls.