These chicken meatballs (Toriniku Dango) are an old favourite of mine and make a nice light meal. The recipe is by Kiyoko Konishi from JAPANESE COOKING CLASS COOKBOOK.
Combine 450g (1 lb) of chicken mince with 2 teaspoons of sugar, 3 teaspoons of soy sauce and 1 egg. Sprinkle with 5 teaspoons of cornflour (cornstarch) and mix well. In a saucepan combine 3 cups of dashi stock, 45ml (1½ fl oz) of soy sauce, 3 teaspoons of sugar and 4½ teaspoons each of sake and mirin. Bring the mixture to a boil. Form the chicken mixture into 2½cm (1″) balls and drop them into the boiling stock one at a time. When they’re cooked (5 – 6 minutes) remove them to a serving bowl with a slotted spoon and add some trimmed green beans to the broth for 2-3 minutes. Put the beans in the same serving bowl and pour some stock over them. Serve with steamed rice.
michelle picker cooks 