Chicken meat­balls get saucy with egg yolks

Northwest Arkansas Democrat-Gazette - - STYLE - Recipe adapted from Tokyo Cult Recipes by Maori Murota (Harper De­sign, 2015)

You may have tasted Asian­in­spired meat­balls like th­ese be­fore, but the op­tion of serv­ing them with a raw egg yolk, which turns into a kind of rich sauce, takes them to an­other level.

Serve with rice and a veg­etable or salad.

Ed­i­tor’s note: This recipe con­tains un­cooked eggs, which some­times con­tain sal­mo­nella bac­te­ria that can cause se­ri­ous ill­ness.

Chicken Meat­balls

(Tsukune)

For the glaze:

2½ ta­ble­spoons low-sodium

soy sauce

2½ ta­ble­spoons mirin 1 ta­ble­spoon sugar 1 ta­ble­spoon oys­ter sauce 1 clove gar­lic, bruised/barely

crushed

For the meat­balls:

14 ounces ground chicken 2 green onions, finely chopped (white, light- and dark­green parts)

1 (¾-inch) piece peeled fresh

ginger root, grated 1 ta­ble­spoon low-sodium soy

sauce

1 ta­ble­spoon mirin 1 tea­spoon se­same oil (not

toasted)

1 egg, prefer­ably pas­teur­ized, sep­a­rated into white and yolk, PLUS 1 or 2 or more egg yolks (keep the yolks in­tact)

1 tea­spoon corn­starch Neu­trally fla­vored oil, for fry­ing

For the glaze: Whisk to­gether the soy sauce, mirin, sugar, oys­ter sauce and gar­lic in a medium bowl.

For the meat­balls: Use your hands to work the chicken, green onion and ginger to­gether in a mix­ing bowl un­til smooth and well blended. Add the soy sauce, mirin, se­same oil, egg white and corn­starch, stir­ring with a large spoon to in­cor­po­rate. Shape the mix­ture into 8 rounded por­tions of equal size; this may seem hard to do be­cause the mix­ture is quite soft.

Pour enough oil to fill a depth of ¾ inch in a large skil­let. Heat over medium heat; once the oil shim­mers, drop in the por­tions of the meat­ball mix­ture and cook for about 4 min­utes, turn­ing them as needed, un­til browned and cooked through. At this point, they will look like

Chicken Meat­balls

meat­balls. Use a slot­ted spoon to trans­fer them to a plate.

Pour the oil from the pan into a heat-safe bowl

(to even­tu­ally dis­card), then care­fully wipe out the skil­let and re­turn it to the stove top. Pour in the soy sauce mix­ture; bring to a boil over medi­umhigh heat and cook for 2 or 3 min­utes, un­til it has thick­ened into a glaze, con­stantly swirling the pan and watch­ing closely to avoid scorch­ing. Dis­card the gar­lic.

Re­turn the meat­balls to the pan, quickly turn­ing them to coat with the glaze.

Di­vide be­tween in­di­vid­ual bowls or plates, spoon­ing any ex­cess glaze from the pan over the meat­balls. Gently place the re­main­ing egg yolks on top of or along­side the meat­balls; they are to be used as a sauce for dip­ping. Serve right away.

Makes 2 serv­ings.

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