Tofu Hambagu Chicken Meatballs

Tofu Hambagu Chicken Meatballs

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Baby Kato

By
@BabyKato

This recipe has been posted here for play in Culinary Quest - Japan. Recipe found at website: justonecookbook.com Recipe by Namiko Chen of Just One Cookbook.

These Teriyaki Chicken Meatballs are soft and fluffy, the secret ingredient is tofu!

The proportion for meat and tofu in this recipe makes it pretty easy to form into meatballs.

Please note: The meat acts as binding agent here, and as you knead the meat, it gets stickier and helps bind the tofu and other ingredients very well.

You can add your choice of vegetables but don’t put too much in order to maintain the fluffiness.

Rating:

☆☆☆☆☆ 0 votes

Serves:
20 meatballs
Prep:
20 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

  • 9
    oz (255 g) ground chicken
  • 5
    oz. (142 g) medium firm tofu (about ⅓ of 14-oz. package)
  • 1 1/2
    sweet bell peppers (3 oz, 87 g) – i used 3 colors
  • 1
    green onion/scallion
  • 1
    inch ginger (about 1 tsp. grated ginger)
  • 1
    egg
  • ·
    salt
  • ·
    freshly ground black pepper
  • ·
    oil for cooking
  • TERIYAKI SAUCE

  • 1
    tbsp. soy sauce
  • 1
    tbsp. sugar
  • 1
    tbsp. mirin
  • 2
    tsp. rice vinegar
  • 1/2
    tsp. potato/corn starch

How to Make Tofu Hambagu Chicken Meatballs

Step-by-Step

  1. In a small bowl, whisk together the ingredients for the sauce and set aside.
  2. Wrap the tofu with paper towel and let it drain for 15 minutes.
  3. Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
  4. Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
  5. Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
  6. Add the egg and mix all together.
  7. Add the grated ginger, salt, and black pepper and combine well.
  8. Using two tablespoons or a cookie scoop, make a small ball.
  9. Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.
  10. When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.
  11. When the meat is cooked through, add the first batch back into the pan (if there are any).
  12. Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.

Printable Recipe Card

About Tofu Hambagu Chicken Meatballs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tag: Quick & Easy



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