Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, corn chicken meatballs and komatsuna and egg dashi sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Prepare the Meatballs First, transfer the chili peppers, garlic, and yellow onion to a food processor and pulse until finely chopped. In a bowl, combine the chicken breast, soy sauce, egg, and minced onion, garlic, and peppers. These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. A brushing of a tare sauce at the end of cooking gives the meatballs a glistening sweet and salty glaze.

Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have corn chicken meatballs and komatsuna and egg dashi sauce using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce:

1. Get 1/2 bunch Komatsuna
2. Take 2 Eggs
3. Get 1 tsp each Mayonnaise, mirin
4. Get 200 grams Minced chicken
5. Make ready 1/2 can Canned corn
6. Get 1 dash Salt and pepper
7. Make ready 1 as much (to taste) Bonito flakes
8. Prepare 2 tsp of each Katakuriko and water

These are honestly the best meatballs in the world. Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes.

Steps to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce:

1. ※ Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
2. Parboil the komatsuna in a pot and rinse in cold water. Squeeze it out and cut into 4 cm pieces. Put the chicken, salt, pepper, and corn in a bowl and mix together. Form into balls.
3. Mix the mayonnaise and mirin in a dish. Add the egg and mix it together. Heat oil in a frying pan, add the egg mixture, and cook until half-cooked. Remove from the pan.
4. Put the ※ dashi into a pot and turn on the heat. Add the chicken meatballs and simmer for 5~7 minutes.
5. Add the komatsuna and egg. Mix the katakuriko slurry and add to the pot. Stir.
6. Transfer to a plate and garnish with bonito flakes to finish.

Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes. Love the chicken meatballs and I wasn t sure that I would. I added in a Tablespoon of coconut flour to bind them. I cooked in the oven for twenty minutes and then another twenty or so in a pot of bubbling sauce.

So that is going to wrap it up with this special food corn chicken meatballs and komatsuna and egg dashi sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!