Steps to Prepare Ultimate Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Homemade Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce using 8 ingredients and 6 steps. Here is how you cook it.
Let's eat komatsuna!
Recipe by Misa cafe
Ingredients and spices that need to be Get to make 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
Steps to make Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce
- ※ Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
- 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.
- 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.
- Put the ※ dashi into a pot and turn on the heat. Add the chicken meatballs and simmer for 5~7 minutes.
- Add the komatsuna and egg. Mix the katakuriko slurry and add to the pot. Stir.
- Transfer to a plate and garnish with bonito flakes to finish.
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