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Corn Chicken Meatballs And Komatsuna And Egg Dashi Sauce Recipe

Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce in your home. Then, follow these steps below to serve Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce for your family or friends.

Ingredients: Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce

  • 1/2 bunch Komatsuna
  • 2 Eggs
  • 1 tsp each Mayonnaise, mirin
  • 200 grams Minced chicken
  • 1/2 can Canned corn
  • 1 dash Salt and pepper
  • 1 as much (to taste) Bonito flakes
  • 2 tsp of each Katakuriko and water

How to Make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce in your home by yourself.

    Step 1
  • ※ Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
  • Step 2
  • Parboil the komatsuna in a pot and rinse in cold water. Squeeze it out and cut into 4 cm pieces. Put the chicken, salt, pepper, and corn in a bowl and mix together. Form into balls.
  • Step 3
  • Mix the mayonnaise and mirin in a dish. Add the egg and mix it together. Heat oil in a frying pan, add the egg mixture, and cook until half-cooked. Remove from the pan.
  • Step 4
  • Put the ※ dashi into a pot and turn on the heat. Add the chicken meatballs and simmer for 5~7 minutes.
  • Step 5
  • Add the komatsuna and egg. Mix the katakuriko slurry and add to the pot. Stir.
  • Step 6
  • Transfer to a plate and garnish with bonito flakes to finish.
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