Teriyaki Chicken Meatballs
5 ounces ground chicken
2 spring onions, chopped
1 tablespoon sake (Japanese rice wine)
1 tablespoon water
1 tablespoon cornstarch
1 ½ teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons vegetable oil, or more as needed
4 shiitake mushrooms, cut in half
1 ¾ ounces daikon (Japanese radish), sliced
1 cup water
2 tablespoons sake (Japanese rice wine)
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1 tablespoon white sugar
Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.
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