HOMERecipe: Chicken Meatballs with Japanese Yam

Chicken meatballs with Yamato potatoes

These fluffy meatballs are filled with plenty of seasonings. You can eat them simply with the dashi stock, but they're also delicious as an ingredient in a hot pot. If you feel like there isn't enough liquid when you're simmering the meatballs, add about 2 tablespoons of water to help them cook more easily

Japanese food

Vegetable side dish

Takashi Tamura

[Chef Tamura's Book] Tsukiji Tamura's Japanese Cuisine

Amazon

Cooking time: 20 minutes

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How to make it

After lightly washing the Yamato potatoes to remove any dirt, wipe off the water and roast the roots over an open flame

Grate the Yamato potato with the skin on, put it in a bowl and mix with the ground chicken. If you place a wet cloth underneath the bowl, it will be less slippery and easier to mix

Roughly chop the shiso leaves, ginger, and myoga, and add them to the meatball batter along with the seasoning Happo Mibijin, and mix well

Put A into a pot and heat. Once boiling, break the meatballs into bite-sized pieces with a spoon and drop them into the pot. This will make about 14 pieces

Cover with aluminum foil and simmer for 2-3 minutes. Once boiling, remove from heat and place the pot on a wet cloth to cool

Remove the lid and return to the heat to evaporate the water. Gently turn the pieces over to prevent them from falling apart, bring to a boil and then transfer to a plate