Teriyaki Chicken Meatballs

• 1 lb (500 g) ground chicken
• 1 egg
• 1 cup panko breadcrumbs
• 1 garlic clove, minced
• 1 1/2 teaspoons cooking sake
• 1/2 teaspoon salt
• 1 tablespoon oil
• 1 tablespoon cornflour (cornstarch)
• 1/4 cup soy sauce
• 1/4 cup cooking sake
• 1/4 cup mirin
• 1 tablespoon white sugar
• 3/4 cup water
• Sliced green onions and sesame seeds, for garnish

Instructions

1. 1

   Place the ground chicken, egg, panko, garlic, sake, salt, and 2 teaspoons of the teriyaki glaze in a bowl.

2. 2

   In a small bowl, mix the cornflour with 1 tablespoon of water until lump-free, then stir in the soy sauce, sake, mirin, and sugar.

3. 3

   Mix the meatball mixture by hand, then roll heaped tablespoons into uniform balls.

4. 4

   Heat oil in a large skillet over medium-high heat, add the meatballs, and cook, turning to brown all over, for about 5 minutes.

5. 5

   Reduce the heat, pour in the teriyaki sauce, and simmer 2-3 minutes until it thickens into a glossy glaze.

6. 6

   Garnish with sliced green onions and sesame seeds, and serve over rice or as a snack.