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.
  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)

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