Wineshark Cooking Class - Chicken Ball Yakiniku Style 雞肉丸燒烤店風格

Ingredients (for 4):

• Chicken fillet - 300 g
• Onion - 300 g
• Egg - 1/2
• Sugar - 1 tbsp
• Soy sauce - 1 tbsp
• Corn starch - 1 tbsp
• Soy sauce - 150 ml
• Mirin - 150 ml
• Sugar - 50 g

Procedures:

1. Heat the soy sauce, mirin and sugar until the sauce boils. Then let it cool down.

2. Finely chop the onion.

3. Squeeze the onion to remove as much juice as possible.

4. Mince the chicken fillet.

5. Mix the minced chicken with onion, whisked egg, soy sauce, sugar and corn starch.

6. Mix until the paste is sticky and let it rest for at least 10 minutes.

7. Boil a pot of water and then lower the heat, then use the spoons to scoop the meatball and put into the boiling water.

8. Remove when the meatball floats.

9. Skewer the meatballs. Flatten it a bit so it can better pan-fry.

10. Put the meatball on the pan and turn on the heat. Cook until both sides have some char. 

11. Add 1/3 of the sauce. And continue to cook and turn the meatball so that the sauce is fully coated.

12. Serve the skewers and pour in the extra sauce remaining in the pan.