Ingredients
- 1/2 brown onion - chopped
- Fresh ginger - chopped
- 1/2 lemon - zested and juiced
- 225g water chestnuts - chopped
- 300g chicken mince
- 1 tsp oil
- Pinch Salt and pepper
- 3 bunch bok choy - boiled/drained
- 2 1/2 tbs obento mirin
- 1 tsp obento rice wine vinegar
- 1 1/2 tbs soy sauce or ketjap manis
- 3 tsp sesame oil
Method
- Pre heat oven to 200 degrees
- Pulse onion, ginger & lemon zest together in food processor and season with salt and pepper. Add to chicken and water chestnuts. Mix well and make into balls using oiled hands. Fry meatballs in oil to brown before placing on an oven tray. Bake for 15 minutes to cook through.
- Whilst baking, mix mirin, rice wine vinegar, soy sauce, sesame oil. Heat in a saucepan for a minute until thickened. Take off heat and mix lemon juice through.
- Plate with cooked bok choy base, meatballs and top with sauce.
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
