Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce
- 1/2 bunch Komatsuna
- 2 Eggs
- 1 tsp each Mayonnaise, mirin
- 200 grams Minced chicken
- 1/2 can Canned corn
- 1 dash Salt and pepper
- 1 as much (to taste) Bonito flakes
- 2 tsp of each Katakuriko and water
- Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
- 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.
- 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.
- Put the dashi into a pot and turn on the heat.
- Add the chicken meatballs and simmer for 5~7 minutes.
- Add the komatsuna and egg.
- Mix the katakuriko slurry and add to the pot.
- Stir.
- Transfer to a plate and garnish with bonito flakes to finish.
komatsuna, eggs, mayonnaise, chicken, corn, salt, much, water
Taken from cookpad.com/us/recipes/157132-corn-chicken-meatballs-and-komatsuna-and-egg-dashi-sauce (may not work)