<TOFU TERIYAKI MEAT BALL/ 豆腐つくね>
＜Yield> 3 servings
<Prep time> 10 mins
<Cook time> 7 mins
chicken mince 250g
firm tofu 100g
carrot (½ cup minced)
leek (¼ cup chopped)
organic potato starch 1 ½ tbsp
grated ginger 1 tsp
salt ¼ tsp
soy sauce 2 tbsp
mirin 3 ½ tbsp
rice wine 2 tbsp
1; Grate the ginger. Remove the water from tofu by putting something heavy on top of it for 15mins. Mince carrot. Chop leek into small pieces.
2; In a bowl, add chicken mince, tofu, 1 ½ tbsp of potato starch, 1 tsp of grated ginger, ¼ tsp of salt, carrot and leek. Combine everything together with your hand or spoon until it becomes pasty and sticky. Mold a small circular disk shape with your hand.
3; To a pan on mid heat, add 1 tsp of oil if it’s needed. Place 2 by keeping the ½ inch space each other. Cook it for 4 mins or until the bottom side is nice and brown. Flip and steam them for another 3mins with the lid on over mid low heat.
4; To the same pan, in goes 2 tbsp of soy sauce, 3 ½ tbsp of mirin and 2 tbsp of rice wine. Once it brings to a boil, reduce it to simmer. Continue to cook off until the sauce is thickened. Serve it on the plate and sprinkle some sesame seed if you want to.
<Miwa’s tips> ※Watch more on YouTube!
1; You can use all types of meat mince except for beef. chicken thigh, breast or turkey etc.
2; If you are looking for vegan version of tofu teriyaki, please go to this link!
3; Just like I showed in the video, it's nice to mix with sushi rice. Here is how to make sushi rice!
Keep it in an air-tight container in the fridge for 4 days.
2021/ 04/24 MIWA