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Japanese Chicken Meatballs (Soucounés) with Teriyaki Sauce and Miso Soup
Moist ground chicken meatballs, glazed with a homemade teriyaki sauce, served with Japanese rice and a small miso soup. A quick and flavorful recipe inspired by izakayas.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Ensure the meatballs reach an internal temperature of 75 °C before serving.
- • Hot oil can splatter; use a lid or a spatula to flip the meatballs.
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