Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Mizuame is a Japanese sweetener literally meaning “candy water”. It is available at Asian specialty stores but if you can’t find it you could substitute with corn syrup or agave nectar. This sweet and salty combination gives these chicken balls a punch.
GINGER CHICKEN MEATBALLS WITH A SWEET AND SALTY GLAZE
- 1 cup soy sauce
- 1 cup mirin
- ¼ cup sugar
- 2 tbsp mizuame
- 500g chicken, minced
- 1 – 2 inch piece ginger
- 3 spring onions
- Salt and pepper
- To make the glaze, place the soy sauce, mirin and sugar into a saucepan and bring to the boil.
- Allow to simmer until the mixture has reduced by about a third.
- Add the mizuame and stir until dissolved. Remove from the heat.
- In a mixing bowl add the ginger to the ground chicken and season with salt and pepper.
- Chop the white part and some of the green part of the scallions and add most of them to the chicken mixture, reserving a few to garnish.
- Mix well and with wet hands, form oval balls and place on a foil lined baking tray that has been greased.
- Brush the chicken balls with the glaze and place under a hot grill for approx. 8 mins until the chicken is cooked through, basting every 2 mins.
- Serve with white rice and the remaining glaze on the side.