Japanese chicken meatballs, fried rice, veggies

Boil 150g Basmati rice. Then cool and reserve.

Mix 250g minced chicken meat with 1/4 beaten egg, 1 tbsp teriyaki sauce, 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1 tbsp corn flour, 1,5 tbsp bread crumbs, pepper and salt. Add some grated ginger and grated garlic, mix wel and reserve in the fridge for 2 hours.

For the sauce slowly heat 50g soy sauce, 50g water, 50g sake, 50g mirin, 1 tbsp oyster sauce, some grated ginger and garlic and the juice of 1/4 lime. Finally thicken the sauce with 1 tbsp corn flour.

Use 2 hands to make 'golfballs' from the chicken meat and pan fry them golden brown, in some olive oil

In the meantime halve 2 king oyster mushrooms lengthwise and use a sharp knife to make criss cross incisions in the flat sides before rubbing them with salt and pepper, which makes it easier to absorb the seasoning

Add to the meat balls and fry golden.

Move the meatballs to the sauce to boil them further, adding their juices to the sauce. Keep a lid on the pan.

Peel and halve 3 young carrots, pan fry them in some olive oil

Peel 1/4 cucumber and remove the seeds, Hack the rest in pieces, season with salt and pepper and panfry in olive oil a very hot pan till browned. Then add the cucumber to the carrots and fry for a couple of minutes more

Use the hot cucumber pan to pan fry the rice in some extra olive oil. Grate some ginger and garlic over the rice, add 1 tbsp soy sauce, 50g sliced shiitake and 1,5 tbsp Ponzu.

Start plating with the fried rice, add the meat balls and finally the veggies and the sauce

Finish with sesame seeds.

(Recipe by Jacob Jan Boerma on Cheflix)

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