I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée.
Ingredients:
Meatballs:
- 1 tablespoon dark sesame oil
- 5 ounces sliced shiitake mushroom caps
- 1 tablespoon grated peeled fresh ginger, divided
- 2 minced garlic cloves, divided
- 1 tablespoon dry sherry
- 1 teaspoon red miso (soybean paste)
- 1 pounds ground chicken
- 1/4 cup panko (Japanese breadcrumbs)
- 1 teaspoon cornstarch
- Salt and pepper, to taste
- 2 green onions, thinly sliced
- 1 large egg white
Sauce:
- 6 tablespoons mirin (sweet rice wine)
- 6 tablespoons lower-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sherry vinegar
- The juice of 1 lime
- 1 tablespoon grated peeled fresh ginger
- 1 serrano chile, thinly sliced
Remaining ingredients:
- Cooking spray
- 1 tablespoon toasted sesame seeds
- ½ cup long grain rice
- 1 cup water or chicken broth
- 1 baby bok choy