Teriyaki chicken meatballs with eggplant and nori rice

This meal is an interpretation of Japanese food. It’s quite easy to make and isn’t very expensive either. The only thing you need is time. Make sure that you take a couple of hours for the meat to soak in the marinade and after being mixed in the mixer carry on with the hands.
You can also quickly pan-fry the meatballs in sesame, soy sauce and mirin before serving that way if you are planing to cook in advance, it warms them up and gives the meatballs a glaze.



2 large chicken breasts (675g)
300g smoked tofu
4 tbsp mirin
4tbsp soy sauce
2tbsp hoi sin sauce
1tsp sesame oil
lime powder
according to taste shiso leafs
3tsp coriander
grated fresh ginger
1 egg
a handful of breadcrumbs
batter flour
salt pepper

Eggplants, dry Shitake mushrooms and sliced carrots
Frying oil and sesame oil mixed for the pan frying

1 cup Japanese rice
1 1/2 cup water
sushi rice seasoning vinegar

Make the meatballs

1. Add the ingredients in the mixer.
2. When well mixed take the mixture out of the mixer and place in a dish. Let the mixture marinate for a couple of hours but mix well a few times with hands.
3. With wet hands form meatballs in the palm of your hand.
4. Boil water in a pan. Place a bamboo steam basket on top. Use baking paper or banana leafs to steam the meatballs so that they don’t stick.
I steamed them 10-15 min. so that they don’t get too dry.

Vegetables & Steaming

1. Pour hot water onto the dry Shitake mushrooms. Let them soak for 30min.
2. Slice the eggplants, thinly cut the carrots ans shitake mushrooms.
3. In a frying pan (here a grill pan), pour the oil mix fry separately the eggplants, the carrots and the mushrooms. Set aside.

Rice & Meatballs

1. Rinse the rice.
In a pan add the water, rice and the nori seaweed. Bring to a boil and then reduce the heat on very low for 10 min.
3. When it is cooked add 3 tbsp of the sushi rice vinegar to provide a sweet and sour taste.

Serve with a coriander and sliced nori garnish.

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