A Favorite with Children Easy Teriyaki Lotus Root Meatballs


400 grams Ground chicken
200 grams Lotus root
1 Leek
1 piece about twice the size of your thumbtip ◎Ginger (grated)
2 tbsp ◎Miso
2 tbsp ◎Katakuriko
1 Vegetable oil
For the sauce:
4 tbsp □Soy sauce
2 tbsp □Sugar
2 tbsp □Mirin
2 tbsp □Sake


Peel the lotus root and mince roughly. Mince the leek. Combine the □ ingredients in a separate bowl and set aside.
Add the ground chicken to the lotus root mixture. Add the ◎ ingredients and mix well until you have a sticky paste.
Divide the paste into portions. You may wish to shape them. Heat vegetable oil in a pan. Line the meatballs in the pan.
Cook the meatballs on both sides until they form a golden brown crust. Add about 2 tablespoons of water to the pan, then cover with a lid to steam.
When the meatballs are cooked through, remove the lid and absorb the remaining water with a paper towel.
Add the sauce you mixed in step 1 and simmer.
All done.
If you want to get children to eat this, or want to change the flavour a bit add an egg yolk to dip the meatball in. This will increase the richness of the dish and bring its deliciousness to a new level.

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