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Spicy pork meatballs: From "The Meatball Shop Cookbook." Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce. (Bill Hogan/Chicago Tribune) |
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 green onion, minced
1 tablespoon cornstarch
1 piece (1-inch long) ginger, peeled, shredded
1 tablespoon Japanese-style soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 quarter-size pieces fresh ginger, crushed
Teriyaki sauce:
2/3 cup each: Japanese-style soy sauce, mirin
1/3 cup sugar
1 tablespoon rice vinegar
2 green onions, minced
1. For the meatballs,mix chicken, panko, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.
2. Heat a large saucepan of water and the sliced ginger to a boil over high heat. Reduce to a simmer.
3. Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 11/2 inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.
4. For the teriyaki sauce, heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, 5 minutes.
5. Remove balls from cooking liquid; drain. Serve over rice , drizzle with the sauce and garnished with green onions.
wdaley@tribune.com
1 large egg, beaten
1 green onion, minced
1 tablespoon cornstarch
1 piece (1-inch long) ginger, peeled, shredded
1 tablespoon Japanese-style soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 quarter-size pieces fresh ginger, crushed
Teriyaki sauce:
2/3 cup each: Japanese-style soy sauce, mirin
1/3 cup sugar
1 tablespoon rice vinegar
2 green onions, minced
1. For the meatballs,mix chicken, panko, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.
2. Heat a large saucepan of water and the sliced ginger to a boil over high heat. Reduce to a simmer.
3. Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 11/2 inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.
4. For the teriyaki sauce, heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, 5 minutes.
5. Remove balls from cooking liquid; drain. Serve over rice , drizzle with the sauce and garnished with green onions.
wdaley@tribune.com
