Ingredients

The following ingredients have 4 Servings
  • 300g firm tofu  
  • 500g chicken mince
  • 1 onion, coarsely grated
  • 1 egg
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1/2 tsp sugar
  • a few lettuce leaves, to serve
  • 1/2 tsp mixed black and golden sesame seeds, toasted, to serve
  • 2 tbsp Japanese mayonnaise, to serve

Instruction

  • <p>Drain the tofu and wrap in a double layer of kitchen paper. Press between two plates with a light weight on top for about 15 minutes to remove excess moisture, then crumble the tofu into a large bowl.&nbsp;</p> <p>Mix through the chicken mince, onion, egg and salt. Form into oval-shaped meatballs about 5cm long and 2 1/2cm wide. Refrigerate for about 20 minutes to allow the meatballs to firm.</p> <p>Heat the oil in a large frying pan and fry the meatballs in batches, turning often for about 6 minutes until cooked through.</p> <p>After the last batch is cooked, return all the meatballs to the pan and add soy sauce,&nbsp;mirin, sake and sugar.</p> <p>Shake the meatballs in the pan regularly to turn them over through the glaze as it thickens and coats them; this will take about 5 minutes.</p> <p>Arrange lettuce on a plate and put meatballs on top. Scatter with sesame seeds and serve with a dollop of mayonnaise.</p>