Teriyaki Chicken Meatballs

• 1 lb ground chicken, 500 g
• 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.