Chicken & Tofu Meatballs

• 200 g ground chicken
• 200 g tofu (drain water lightly)
• 1/2 Japanese leek (finely chopped)
• 1 tbsp grated ginger
• 2~3 tbsp potato starch
• 1 tsp sake
• 1/2 salt
• 1/2~1 g pepper
• 1 tbsp sesame oil
• 2 tbsp sake
• 2 1/2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar

1. Combine all ingredients of the chicken meatballs well in a bowl.
2. Adjust the hardness of the mixture.
3. (If it is too soft, add potato starch) Let it stand in a fridge for about one hour.
4. (after letting it stand, the mixture will be firmer than before)
5. Make meatballs.
6. It's really up to you how big or small you want.
7. Heat the sesame oil in a pan, fry the meatballs until golden brown on both sids.
8. Pour the sauce and cook down until the liquid is almost gone.

ground chicken, water, japanese, ginger, starch, sake, salt, pepper, sesame oil, sake, mirin, soy sauce, sugar

Taken from cookpad.com/us/recipes/281839-chicken-tofu-meatballs (may not work)