Onion-filled meatballs
The secret to its fluffy texture is the use of yam and no potato starch. While potato starch makes it easier to hold together, it coats the entire mixture, eliminating the fluffy texture when you put it in your mouth.
When dropping the mixture into the pot with a spoon, wetting the spoon before use will prevent the mixture from sticking.
When dropping the mixture into the pot with a spoon, wetting the spoon before use will prevent the mixture from sticking.
How to make it
1
Finely chop the spring onion and grate the mountain yam. Put the onion and minced chicken into a bowl and mix together, then add the mountain yam, egg, sugar, and light soy sauce, mixing to incorporate air and make it sticky
2
Put all the ingredients for the broth into a pot and bring to a boil
3
Once [2] is boiling, use a spoon and your hands to drop the seeds from [1] into bite-sized pieces
4
Once the meatballs are cooked through and have become fluffy and floated to the surface, remove them to a serving dish
5
Pour the cooking liquid into a bowl and top with kinome leaves to finish
material
-
- New onions
- 150g
-
- ground chicken
- 300g
-
- Mountain yam
- 80g
-
- egg
- 1 piece
-
- sugar
- 1 teaspoon
-
- Light soy sauce
- 1 tablespoon
-
[Boiling water]
- Bonito stock
- 3 cups
-
- Light soy sauce
- 2 tablespoons
-
- Mirin
- 2 tablespoons
-
- Alcohol
- 3/2 tablespoon
-
- Dark soy sauce
- 3/2 tablespoon
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