In NY we have a lot of yakitori restaurants, where you can get anything you want on a skewer. My go-to favorite is always the chicken meatballs. I love the combination or flavors along with the sticky sweet sauce, and so I had to create my own version that I serve with sesame noodles. —Meatballs&Milkshakes
garlic clove, minced
plus 2 tablespoons Mirin
plus 3 tablespoons Teriyaki sauce
1 1/2 cups
breadcrumbs from day-old bread, not too finely ground
rice wine vinegar
freshly grated ginger
package soba or whole wheat spaghetti
garlic cloves, minced
scallion, minced with extra for garnish
rice wine vinegar
sesame seeds for garnish
In This Recipe
Combine the chicken, egg, breadcrumbs, scallion, garlic, half the ginger, and teaspoons of mirin and teriyaki sauce in a large bowl. Roll into tablespoon-sized balls and saute in the sesame oil until they brown on all sides. Remove to a baking dish.
Add the remaining ginger, mirin, teriyaki, vinegar, and fish sauce to the pan and cook together 1 minute to deglaze the pan. Pour over the meatballs and bake in the oven at 375 degrees for about 10 minutes or until the meatballs are cooked through.
You can serve them on skewers or on top of Sesame Noodles, below.
Cook the soba or pasta according to package instructions in salted water.
Meanwhile, saute the shallot, garlic, and scallion in half the sesame oil until softened. Add the peanut butter, fish sauce, mirin, vinegar, Teriyaki sauce, and sake. Stir to combine and let cook with about 1/2 cup of pasta water for 5 minutes.
Off the heat, add the pasta along with the rest of the sesame oil and the lemon juice. Serve warm or at room temperature, garnished with sesame seeds and scallions.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.