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

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.
3. Squeeze it out and cut into 4 cm pieces.
4. Put the chicken, salt, pepper, and corn in a bowl and mix together.
5. Form into balls.
6. Mix the mayonnaise and mirin in a dish.
7. Add the egg and mix it together.
8. Heat oil in a frying pan, add the egg mixture, and cook until half-cooked.
9. Remove from the pan.
10. Put the dashi into a pot and turn on the heat.
11. Add the chicken meatballs and simmer for 5~7 minutes.
12. Add the komatsuna and egg.
13. Mix the katakuriko slurry and add to the pot.
14. Stir.
15. 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)