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) … Continue reading Japanese chicken meatballs