Heat oil in a small saucepan and fry the leek and garlic over a medium heat for 3 minutes. The leek shouldn’t be completely soft, just aromatic. Transfer to a very large bowl.
Add the chicken, sesame oil, ginger, carrot, egg, spring onions, toasted sesame seeds, miso paste and corn flour. Mix well.
Roll the tsukune mixture into walnut-sized balls. Use lightly-floured hands as the mixture is quite soft and sticky (they firm up beautifully on frying though)! Refrigerate for at least 30 minutes.
Heat the oil in a non-stick frying pan. Fry the tsukune in batches until browned all over, about 8 minutes. Transfer them to a large bowl as you go. If your stove-top is wide enough, you can have two frypans going at once to expedite proceedings.
? Reserve ? of the cooked tsukune (about 20 balls or 500g/1 lb) for the Teriyaki noodles with bok choy and chicken meatballs.
Meanwhile, make the sticky teriyaki glaze by combining the ingredients in a small bowl.
? Reserve ? of the sticky teriyaki glaze (? cup) and set aside for the Teriyaki noodles with bok choy and chicken meatballs.
Return the remaining tsukune to the frypan(s) and add the remaining sticky glaze. Bring to the boil, turn down heat, and simmer, continuously stirring, until lovely and sticky and glistening, about 10 minutes. You may need to do do this in two batches, using half the glaze for each batch, if you’re working with one frypan only. The tsukune should be quite saucy – don’t reduce the sauce too much or they’ll dry out.
Arrange tsukune on a platter or in a serving bowl, scattered with extra toasted sesame seeds and chopped green ends of spring onions. Serve with toothpicks.
for bento lunch:
Blanched asparagus spears, scattered with toasted white sesame seeds
Sushi rice, scattered with toasted white sesame seeds
meatballs freeze well and defrost over night
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1508g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 690 (37%)|
|Amt Per Serving||% DV|
|Total Fat 76.7g||102 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 460.6mg||142 %|
|Sodium 1506.5mg||52 %|
|Potassium 6342.2mg||167 %|
|Total Carbohydrate 179.4g||53 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 159.9g|
|Protein 111.3g||159 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1854
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