Spicy Chicken Meatballs In Dashi Broth Recipes
SPICY CHICKEN MEATBALLS IN DASHI BROTH
These spicy chicken meatballs in dashi broth are loaded with garlic and Thai chili peppers and dropped into a light and simple dashi broth.
Provided by Kylie Perrotti
Categories Dinner
Time 50m
Number Of Ingredients 16
Steps:
- First, transfer the chili peppers, garlic, and yellow onion to a food processor and pulse until finely chopped.
- In a bowl, combine the chicken breast, soy sauce, egg, and minced onion, garlic, and peppers. Add 2 teaspoons sesame oil. Use your hands to gently incorporate the ingredients. Add the panko and mix with your hands until just combined. Form into 2" diameter meatballs. You should end up with about 12 meatballs. Set aside.
- In a wide pot, heat the neutral cooking oil and the remaining 1 teaspoon sesame oil over medium heat until very hot. Add the meatballs in an even layer and cook for 3-5 minutes until well-browned. Flip and cook an additional 3-5 minutes more. Once the meatballs are browned all over, but not cooked through, transfer to a plate.
- Add the sliced yellow onion to the pot and cook for 7-8 minutes until softened and golden brown. Pour in the water and mix in the dashi powder, soy sauce, and mirin. Bring to a low boil.
- Add the meatballs to the dashi broth and reduce heat and simmer for 15 minutes or until the meatballs are cooked through. Turn off the heat.
- Ladle the dashi broth and chicken meatballs into bowls. Sprinkle with sesame seeds and shichimi, if desired, and add a small drizzle of sesame oil. Serve with cooked rice and enjoy!
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