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Full of Green Shiso Leaves - Plump Grilled Chicken Meatball with Sweet and Salty Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Full of Green Shiso Leaves - Plump Grilled Chicken Meatball with Sweet and Salty Sauce.
Here is a recipe for grilled chicken meatballs using lots of green shiso leaves. By mixing roughly-chopped konjac rinto the meatballs, you will not only be able to enjoy the plump texture, but you will also be able to bulk out, resulting in making a filling dish! The white ground sesame and miso are added to the grilled chicken meatballs, and yuzu citrus pepper (yuzu kosho) is added to the sauce will have a light aroma, and you can enjoy a deep yet refreshing taste.
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Cook time

20 minutes

Ingredients
2 servings

  • Ground chicken
    200 g
  • Konjac (Konnyaku)
    80 g
  • Green shiso leaves
    5 sheets
  • Beaten eggs
    1/2
  • (A)White ground sesame
    2 tbsp
  • (A)Starch
    1 tbsp
  • (A)Miso
    1/2 tsp
  • (A)Salt
    a pinch
  • Salad oil
    2 tsp
  • たれ
  • Soy sauce
    1 tbsp
  • Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Cooking sake
    1 tbsp
  • Sugar
    2 tsp
  • Yuzu pepper paste (Yuzu kosho)
    1/2 tsp
  • Green shiso leaves
    3 sheets

How to make

  1. Prepare. Boil konjac to remove the harsh taste. Cut off the stems of the green shiso leaves for decoration and cut them in half.
  2. 1. Cut off the stems of the green shiso leaves and slice into thin strips. Roughly chop konjac.
  3. 2. In a bowl, add and mix the ingredients for the sauce.
  4. 3. In a separate bowl, mix ground chicken, beaten egg, and (A). Once it gets stickier, add Step 1 and mix well. When all the ingredients are well blended, divide into 6 equal portions and form an oval shape.
  5. 4. Heat a pan over medium heat, add cooking oil, add Step 3 and cook. When browned, flip over, cover with a lid, and steam over low heat for about 5 minutes until cooked through.
  6. 5. Add Step 2 and cook over medium heat until the sauce gets thickened, then remove from heat.
  7. 6. Wrap the green shiso leaves around Step 5 for decoration, stick two bamboo skewers in each grilled meatball, place them on a plate, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste. You can substitute ground chicken with other ground meat such as ground pork. Please adjust the amount of yuzu kosho to your taste. You can enjoy the texture of konjac by roughly mincing it, but the larger the size, the harder it is to blend with the ground meat, and the easier it is to peel off from the grilled chicken meatballs when entangling the sauce. If you chop it roughly to the size of 0.2 ~ 0.3-inch square, you can enjoy the texture, and will also have a beautiful finishing look.

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