At the weekend me and a group of friends went to an Izakaya place in Dublin called Yamamori Izakaya. I love the menu of this restaurant, lots of little dishes with the gorgeous smell of soya sauce, fresh fish , spring onions and more. Just fantastic. I asked for a ‘bento’ wich was described as : Chef’s selection of 3 dishes. My bento had plenty raw fish and raw prawns. Although I love this sort of food, I know quite a lot of people who wouldn’t touch it. It is an acquired taste and texture and – if I had to judge the menu I would say it’s too fishy! But I hear that there is more to Japanese food.
Came back home and downloaded ( less hurtful way of saying bought ) an Izakaya book on the Kindle. The book introduces a wide range of Japanese small finger foods, and a good portion of this lovely book is non-seafood. The following chicken balls recipe comes from this book. They are very easy to make. Tastes delicious, moist,a little bit sweet and salty with a hint of ginger. Light and fresh. Perfect as a table filler for parties. Crowd pleaser Japanese food!
- 1 teaspoon Japanese soy Sauce
- 1 teaspoon sake ( I didn’t have any)
- 1 teaspoon mirin ( it’s a must)
- 1 teaspoon grated ginger
- 2 teaspoons cornflour (cornstarch)
- 230g (8 oz) minced chicken ( I placed 2 average chicken breasts in the food processor)
- 4 bamboo skewers, soaked in water for 30 mins
- 1 teaspoon oil ( I used nuts oil)
- 1 tablespoon Japanese soy sauce
- 1 teaspoon mirin
- 1 teaspoon caster sugar
- Combine the soy sauce, sake, mirin, gingerand cornflour in a bowl . Add the minced chicken and stir well.
- Use wet hands to roll the mixture into 12 balls ( about 1 tablespoon of mixture in each). Put the balls on a tray lined with baking paperand place in the firdge for 30 mins.
- Meanwhile, place the glaze ingredients in a small bowl and stir to dissolve the sugar.
- Thread three balls onto each skewer. Lightly brush a large frying pan with the oil and place over medium heat. Add skewers and cook, turning and basting with glaze, for about 8 mins, or until cooked through.
- Enjoy with shredded cabbage or radish.
Thanks for looking and come back soon.