Chicken/Turkey Tukune or Meatloaf Balls with Teriyaki Sauce

Made with ground turkey. May be better with ground chicken.

Yield: 16 to 20 balls or 6 servings

Ingredients

Meatloaf ball

• 1 lb ground chicken or turkey
• 90 g finely chopped green onion
• 8 g dried mushrooms, soaked in water more than one hour then drained and chopped finely
• 1/2 tsp salt
• 2 eggs
• 80 g soft tofu (optional)
• 6 tbsp flour

Sauce

• 1 tsp corn or potato starch
• 4 tbsp or 1/4 cup soy sauce
• 6 tbsp mirin
• 2 tbsp brown sugar
• 1/4 tsp red pepper
• 1/8 tsp cayenne pepper

1 tbsp sesame or canola oil, divided

Directions

1. Wear a clean disposable glove. In a small bowl, add all meatloaf ball ingredients and knead  together for at least 3 minutes.
2. Heat a 12" frying pan and coat with 1/2 tbsp oil at medium low heat. Using two table spoons, drop 8 to 10 pieces of meatloaf balls, flattening them to an oval shape. Cook for 3 minutes.
3. Flip the meatloaf balls and cover. Cook another 3 minutes and set aside.
4. Repeat the process to cook all the balls.
5. Meanwhile, in a small bowl or 1-cup measuring cup, mix corn starch and soy sauce. When mixed well, add all of the remaining sauce ingredients and mix together.
6. Wipe off the pan with paper towels if the surface is not clean, being careful not to burn yourself. Add the sauce mix and all the meatloaf balls. Cook for 2 minutes, flipping balls once.

Based on recipe Chicken Tukune, modified.