Tofu And Chicken Meatballs In Teryaki Sauce Japanese Style Recipes

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Combine all ingredients for the meatballs in a bowl.
• Mix until all ingredients are well-blended.
• Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
• Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
• In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
• Turn on medium heat, and stir until the sugar has dissolved.
• Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
• Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
• Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
• Enjoy!

TERIYAKI CHICKEN MEATBALLS

Steps:

• 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.
• 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.
• 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.

TOFU AND CHICKEN MEATBALLS IN TERYAKI SAUCE (JAPANESE-STYLE)

Steps:

• Whisk together the teriyaki sauce ingredients and set aside.
• Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper.
• Form into small balls (just a bit smaller than a ping pong ball - you should get about 20).
• Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through.
• With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce.

JAPANESE TERIYAKI TOFU

Steps:

• Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
• Add peppers& tofu saute 3 minutes.
• Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
• Stir, cover,& simmer for 1 minute.
• Serve with rice or noodles.

TSUKUNE (JAPANESE CHICKEN MEATBALLS)

Steps:

• Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
• Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Brush glaze over meatballs before serving.