It can be made with ground pork. Serve them as a main course or as a room temperature appetizers with toothpicks.
/toriniku dango no amasu an/ (Japanese)
Serves 4
1/4 cup (60 ml) organic each: chicken broth, soy sauce (or gluten-free liquid aminos), and rice vinegar
1 Tbs. (15 ml) each: organic ketchup and Worcestershire sauce
3 Tbs. (45 g) organic sugar
1 Tbs. (15 g) cornstarch
1. In a small bowl, stir together the ingredients except the cornstarch, until the sugar dissolved.
2. Place near the stove another bowl, stir in the cornstarch and 2 Tbs. (30 ml) water, mix well.
B. Chicken meatballs とりにく だんご /toriniku dango/
2 Tbs. (30 ml) olive oil
ground organic chicken mixture shaped into small balls (Your own recipe or see https://veggiefernandezs.blogspot.com/2020/04/japanese-chicken-meatballs.html)
1. In a frying pan, warm the oil over medium-high heat.
2. Add the meatballs in a single layer, cook, turn them over until done, about 5 minutes.
3. Reduce the heat to medium and pour in the sauce.
4. Continue cook, shaking the pan to distribute the sauce, until the meatballs are evenly cooked, and the sauce bubbles but not burned, about 3 minutes.
5. Stir the cornstarch-water mixture, then pour it into the pan.
6. Shake the pan to distribute it evenly, and cook until the sauce thickens slightly, 30-60 seconds.
7. Transfer to a platter or individual plates and serve hot or at room temperature.
1. In a frying pan, warm the oil over medium-high heat.
2. Add the meatballs in a single layer, cook, turn them over until done, about 5 minutes.
3. Reduce the heat to medium and pour in the sauce.
4. Continue cook, shaking the pan to distribute the sauce, until the meatballs are evenly cooked, and the sauce bubbles but not burned, about 3 minutes.
5. Stir the cornstarch-water mixture, then pour it into the pan.
6. Shake the pan to distribute it evenly, and cook until the sauce thickens slightly, 30-60 seconds.
7. Transfer to a platter or individual plates and serve hot or at room temperature.
