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Extra Volume With Konjac (Konnyaku), Grilled Chicken Meatballs With Plenty of Green Shiso Leaves - Recipe Video

A simple and easy to understand recipe video shows how to make Extra Volume With Konjac (Konnyaku), Grilled Chicken Meatballs With Plenty of Green Shiso Leaves.
This is a grilled chicken meatball stick that uses lots of green shiso leaves. Konjac (konnyaku) is used as a hidden ingredient. Not only can you enjoy the gelatinous texture, but it also makes the dish bulkier and more voluminous! It is perfect as a finger food with alcohol, and you can enjoy the Japanese bar, izakaya mood at home. Please enjoy with a sweet sauce that has a fragrance of yuzu pepper paste (yuzu kosho).
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Cook time

20 minutes

Ingredients
6 skewers

  • Ground chicken
    350 g
  • Konjac (Konnyaku)
    100 g
  • Green shiso leaves
    5 sheets
  • (A)Eggs
    1
  • (A)Sugar
    1 tsp
  • (A)Sake
    1 tbsp
  • (A)Soy sauce
    1 tbsp
  • (A)Starch
    1 tbsp
  • (A)Roasted white sesame seeds
    1 tbsp
  • (A)Salt and pepper mix
    1/4 tsp
  • Salad oil
    1/2 tbsp
  • Sauce
  • Soy sauce
    1.5 tbsp
  • Sugar
    1 tbsp
  • Sake
    1 tbsp
  • Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Yuzu pepper paste (Yuzu kosho)
    1/2 tsp
  • Roasted white sesame seeds
    as needed
  • Green shiso leaves
    3 sheets

How to make

  1. 1. Slice green shiso leaves thinly and mince konjac (konnyaku).
  2. 2. Add ground chicken and ingredient (A) in a bowl and mix well, then add Step 1 and continue to mix, then divide it into 6 equal pieces.
  3. 3. Heat cooking oil in a pan, scoop Step 2 with a ladle, add into the pan, shape it into an oval shape, and cook over medium heat. When both sides are browned, cover with a lid and steam cook for 5 to 6 minutes.
  4. 4. Once cooked, add the sauce ingredients and reduce the sauce over medium heat. When the sauce thickens, remove from heat.
  5. 5. Pierce Step 4 with bamboo skewers, place it on a plate lined with green shiso leaves, pour over Step 4 sauce and white roasted sesame seeds for finishing, and it's ready to serve.

Tips for cooking

You can substitute other ground meat for ground chicken. Please adjust the amount of salt to your liking. When steam cook, if it looks like going to burn, add 1 tablespoons of cooking sake to steam with sake. If you can't fit 6 skewers into a pan, cook it separately and put it in a pan together in Step 4 and add sauce to reduce it. This time, we use konnyaku that has already removed the scum (parboiled).

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