Another, little less confronting dish for the Thermomix today. This is adapted from a recipe from Jane Lawson's book "Yoshoku". The press release attached to the information on the book states that Jane has left Murdoch Books to become a freelance writer. However, she has returned and is now the Food Editor for Murdoch books. We will bring you more of her recipes later.
Jane says that it is a "Japanese version of spaghetti and meatballs." The sauce with ginger and tomato is "a surprisingly great combination" and makes for a "light, zesty sauce."
It really is so simple in the Thermomix, and the idea of steaming the balls while cooking the sauce appeals to me. The original recipe used oil to fry the balls partly, before adding to the sacue to cook.
yoshoku chicken meatballs in gingery tomato sauce
60 g bread, crusts removed, partly frozen
600 g chicken thigh fillets, roughly chopped and partly frozen
1/2 large onion, cut into chunks
1 large garlic clove, crushed
1 Tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoons sake
2 tablespoons Japanese soy sauce
1 large egg
ground white pepper
1/2 large onion,
1 small red chilli, seeded
1 garlic clove
2cm fresh ginger
1 tablespoon vegetable oil
60 ml mirin
2 x 400 tins tomatoes
1 teaspoon dashi granules
2 teaspoons Japanese soy sauce
1 teaspoon sugar
3 tablespoons finely chopped mitsuba or
Flat-leaf (Italian) parsley
1 spring onion (scallion)
To make the meatballs, start by placing the bread in the TM bowl and grate for 15 seconds on speed 8. Remove and set aside.
Place the chicken pieces into the TM bowl, 300g at a time and mince for 15 seconds on speed 7. Set aside.
Put the onion and garlic into the TM bowl and chop for 10 seconds on speed 7. Scrape down sides after 5 seconds. Add the oils and sauté for 5 minutes at 100°C on speed 1.
Add the chicken mince and breadcrumbs, sake, soy sauce, pepper and egg. Mix for 40 seconds on speed 4.
To make the sauce, place the onion, chilli, garlic and ginger into the TM bowl. Chop for 15 seconds on speed 7. Scrape down after 5 seconds. Add the oil and sauté for 5 minutes at 100°C on speed 1.
While these are sautéing, form the chicken mixture into walnut-sized balls (about 1 level tablespoon for each) and place onto the varoma tray and into the main Varoma dish.
Add to the TM bowl the mirin, tomatoes, dashi granules, soy sauce and sugar and set to cook for 4O minutes at 100°C on speed 2. Place the Varoma with meatballs on top to steam the balls. Check the chicken balls after 20 minutes and when cooked, remove to a Thermoserver or dish to keep warm.
Once the sauce has cooked pour over the meatballs and allow to sit for a few minutes for the flavours to meld.
Stir through the mitsuba or parsley and season, to taste. Serve with freshly cooked noodles.
Jane used udon noodles, I used soba noodles. Its up to you – the udon look better, but I didn’t have any on hand.