Hello, this is PAO.
Today’s summer recipe is perfect for snacks.
It’s a fun dish with the crunchy texture of corn.
Teriyaki chicken meatballs with seasonal corn.
I made butter soy sauce flavored teriyaki that goes well with corn.
Ingredients (for 3-4 people)
Minced beef and pork・・・250g
＊Ginger・・・1/2 piece (grated)
*Sake, potato starch, 1 tbsp each
*Salt and pepper: a little
◎ Soy sauce・・・2 tbsp
◎ Sake, mirin, sugar: 1 tbsp each
Salad oil 1/2 tbsp
how to make
- Chop the onions.
Add salt and pepper to the minced meat and mix until white and sticky.
Add * and mix.
- Cut the corn in half lengthwise and scrape off the kernels. Add to 1 and mix together.
- Roll into bite-sized balls. Slightly large and rounded into 12 pieces.
Make sure the corn doesn’t pop out while it’s baking.
4.Heat the salad oil in a frying pan and arrange the tsukune from Step 3.
Grill over medium heat, turn over when browned, cover with a lid and steam.
5.When the meat changes color, wipe off excess oil from the frying pan.
Add the combined ◎. Add butter to finish and entangle.
If you flip the tsukune over and over again, the corn will fall off.
Tilt the frying pan and scoop up the sauce with a spoon so that the corn doesn’t fall off.
Seasonal corn is delicious♪