ReceptnaptárTsukune (teriyaki chicken meatballs with rice)
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Method
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- Knead the meat with the spring onion, ginger, egg, breadcrumbs, cornflour and salt and shape into 12-16 flat patties with wet hands.
- Fry in the oil over medium heat for 3-4 minutes per side, then steam covered with a little water for 3 minutes.
- Pour in the glaze ingredients and cook, turning, for 2 minutes until glossy.
- Meanwhile, cook the rice.
- Serve with sesame seeds and rice; it keeps 3 days in a box; it heats through in the microwave in 1-2 minutes and is good cold too.
A Receptnaptár original recipe. Calories and protein are estimated.
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