Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce

Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce

How about making some corn-filled chicken meatballs for your kids?

Ingredients: 2~4 servings

1/2 bunch
Mayonnaise, mirin
1 teaspoon each
Minced chicken
200 g
Canned corn
1/2 can (180 g)
Salt and pepper
a small amount
Bonito flakes
as much as you like
Katakuriko and water
2 teaspoons of each


1. ※ Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)
2. 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.
3. 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.
4. Put the ※ dashi into a pot and turn on the heat. Add the chicken meatballs and simmer for 5~7 minutes.
5. Add the komatsuna and egg. Mix the katakuriko slurry and add to the pot. Stir.
6. Transfer to a plate and garnish with bonito flakes to finish.

Story Behind this Recipe

Let's eat komatsuna!