Japanese Chicken Meatballs (Soucounés) with Teriyaki Sauce and Miso Soup

Ingredients

• 400 g Boneless chicken thigh fillets (skinless, finely minced)
• 100 g Onion (thinly sliced)
• 1 cuillère à café Fresh ginger (grated)
• 1 blanc Egg (white only) (separated from yolk)
• 0.25 cuillère à café Salt (fine)
• 1 pincée Ground pepper (to taste)
• 4.5 cuillères à soupe Sake (cooking) (Japanese rice wine, used for seasoning, steaming and sauce)
• 3.5 cuillères à soupe Light soy sauce (low sodium)
• 1.5 cuillères à soupe Potato starch (binds the ingredients)
• 2 cuillères à soupe Sunflower oil (for cooking and greasing hands)
• 4 cuillères à soupe Mirin (sweet rice alcohol)
• 1 cuillère à café Toasted sesame seeds (for garnish)
• 1 cuillère à soupe Chopped scallions (green onions) (for garnish)
• 300 g Japanese short‑grain rice (cooked in water)
• 1 cuillère à café Kombu (kelp) (for miso broth)
• 1 cuillère à soupe Dashi granules (instant broth)
• 150 g Button mushrooms (thinly sliced)
• 100 g Firm tofu (cut into cubes)
• 50 g Miso paste (red or white, depending on desired intensity)

Instructions

1. Prepare the ingredients

   Cut the chicken thigh fillets into pieces, finely mince them. Thinly slice the onion (≈ 100 g) and grate the fresh ginger to obtain 1 tsp.

   Time: PT5M

2. Season the meat

   In the bowl, add the minced chicken, ¼ tsp salt, pepper, ½ tsp sake, 1 ½ tsp light soy sauce and the grated ginger. Mix with circular motions for 1 minute until a sticky texture forms.

   Time: PT1M

3. Incorporate the egg white

   Add the separated egg white and mix again for 1 minute to lighten the filling.

   Time: PT1M

4. Bind the filling

   Stir in 1 ½ tsp potato starch and the sliced onion. Mix until the filling is homogeneous and sticky.

   Time: PT1M

5. Prepare the teriyaki sauce

   In a small bowl, combine 2 tsp light soy sauce, 2 tsp sake and 4 tsp mirin. Set aside.

   Time: PT2M

6. Form the meatballs

   Take about 1 tsp of filling, shape a regular ball, flatten it slightly and repeat until you have 12 meatballs.

   Time: PT5M

7. First cook over medium‑low heat

   Heat 1 tsp sunflower oil in the pan. Add the meatballs, cook for 5 minutes until golden, flip them and continue 2 min 30 on medium‑low heat.

   Time: PT7M30S

   Temperature: 180°C

8. Steamed cooking with sake

   Add 2 tsp sake, cover the pan immediately and cook 3 min 30 on low heat.

   Time: PT3M30S

   Temperature: 150°C

9. Glaze the meatballs with teriyaki sauce

   Remove the lid, pour the prepared teriyaki sauce, increase the heat slightly and baste the meatballs while turning them for 4 min 30 .

   Time: PT4M30S

   Temperature: 190°C

10. Finish on low heat

    Reduce the heat, continue basting the meatballs until the sauce thickens and becomes glossy (about 4 min 30).

    Time: PT4M30S

    Temperature: 150°C

11. Plating

    Place the meatballs on a plate, drizzle with the remaining sauce, sprinkle toasted sesame seeds and chopped scallions. Serve with the short‑grain rice and miso soup.

    Time: PT2M

12. Prepare the miso soup (optional)

    In 1 L of water, add 1 tsp kombu and bring to a boil over high heat, cover. As soon as it starts bubbling, lower to medium heat, add 1 tsp dashi granules, 150 g sliced mushrooms and 100 g diced tofu. Simmer for 5 minutes, remove from heat, stir in 50 g miso paste gently.

    Time: PT7M

Nutrition Facts

Calories

408

Protein

22 g

Carbohydrates

28 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless chicken thigh fillets: Ground chicken breast
• Instead of Onion: Shallot
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Egg (white only): Powdered egg white (½ tsp reconstituted)
• Instead of Salt: Sea salt
• Instead of Ground pepper: White pepper
• Instead of Sake (cooking): Dry white wine
• Instead of Light soy sauce: Tamari
• Instead of Potato starch: Cornstarch
• Instead of Sunflower oil: Vegetable oil
• Instead of Mirin: Sake + sugar
• Instead of Toasted sesame seeds: Untoasted sesame seeds
• Instead of Chopped scallions (green onions): Scallions
• Instead of Japanese short‑grain rice: Sushi rice
• Instead of Kombu (kelp): Nori
• Instead of Dashi granules: Chicken broth
• Instead of Button mushrooms: Shiitake
• Instead of Firm tofu: Tempeh
• Instead of Miso paste: White miso

Equipment Needed

• Large mixing bowl
• Chef's knife
• Cutting board
• Fine grater
• Measuring spoons
• Non‑stick skillet (20‑25 cm)
• Spatula or kitchen tongs
• Small bowl for sauce
• Saucepan (1 L)
• Ladle (optional)
• Fine sieve (optional)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Mix the meat until a sticky and elastic texture is achieved
• Cook on low heat with a lid for steaming
• Glaze the meatballs with teriyaki sauce while basting regularly

Chef Tips from the Video

• Lightly oil your hands to shape meatballs without sticking.
• For a richer version, add a small teaspoon of miso paste to the filling.
• Serve the meatballs with a drizzle of yuzu lemon for a touch of acidity.

Troubleshooting

Storage

Refrigerator: Store the meatballs in an airtight container, sauce included, for up to 3 days.

Freezer: The meatballs can be frozen raw or cooked, separated by parchment paper, for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and refrigerate for 30 minutes before shaping the meatballs; this makes forming easier.
• Teriyaki sauce can be made ahead and kept refrigerated for 2 days.
• Miso soup keeps for 2 days in the fridge and can be gently reheated before serving.