Another version of teriyaki chicken - this time, in a meatball. Meatballs are great bento fillers, and are very handy to have as part of your bento freezer stash. Make up a batch to freeze, so you'll always have a little something ready on days you need to make a bento in a hurry.
Also in the bento: potato salad, rainbow sweet n spicy peppers, zucchini fritters, baby corn and cherry tomato flowers.
Teriyaki Chicken Meatballs
(makes around 11 small meatballs)
150g chicken mince
7 Tbsp breadcrumbs
2 Tbsp teriyaki sauce (pre-bought, or make your own; see below)
1 large egg
light olive oil/cooking oil
extra teriyaki sauce (for glazing)
- Mix the chicken mince, breadcrumbs, 2 Tbsp teriyaki sauce and egg together.
- Heat up a little olive oil/cooking oil in a small frying pan on medium heat.
- Scoop little balls of mince mixture into the frying pan. Fry on both sides until cooked.
- Pour a little extra teriyaki sauce in the small frying pan. Turn the heat to medium low. When the sauce bubbles, add the meatballs, and stir to coat them in the teriyaki sauce.
If you are making the meatballs to freeze, after Step 3, remove the meatballs. Let them cool a little before packing into freezer safe bags.
When you want to use them, defrost them in the microwave or in a small frying pan (with the lid on) over low heat until warmed through. Then turn the heat up a little, and add some teriyaki sauce to glaze the meatballs as per Step 4. (I got this defrosting tip from Just Bento).
4 Tbsp soya sauce
3 Tbsp mirin
3 Tbsp sake
2 Tbsp sugar
Mix the above ingredients together and pour into a small frying pan. Boil until the liquid reduces into a thick sauce.Back