Poke bowls with Tsukune (Japanese meatballs)

Ingredients

• 1kg chicken mince
• 80g melted coconut oil
• 1 tsp salt
• 2 eggs
• 2 tbsp grated onion
• 2 tsp grated ginger
• 2 tsp light soy sauce
• 3 tbsp cornflour
• 3 tbsp sake
• 120ml normal soy sauce
• 120ml mirin
• 1.5 tbsp sugar
• 2.5 scoops sushi rice
• 1 Avocado, sliced
• 1 carrot peeled into strips
• Half a cos lettuce, chopped
• 2 tomatoes, diced
• 1 cup frozen peas and corn
• Half a red onion, finely sliced
• Half a cucumber, sliced
• Kewpie Roasted Sesame dressing

Method

1. To make the sauce, combine normal soy sauce, mirin and sugar in a wok and bring to boil. Turn heat down to low and simmer for 4-5 minutes to reduce by a third
2. Prepare sushi rice in rice cooker as per packet instruction
3. To make the meatballs, combine mince, coconut oil, salt, eggs, onion, ginger, light soy sauce, cornstarch and sake in a large bowl and mix well
4. Boil water in a pot. Coat a spoon with oil. Grab chicken mixture in one hand and squeeze the mince out through the thumb and index finger to form a ball. Take it with the oil coated spoon and drop into the boiling water. Repeat for the rest of the mince (can cook in two batches)
5. Boil meatballs for 5-7 minutes until cooked through (meatballs will float and feel light when cooked). Put aside
6. Add frozen peas and corn to the pot water and cook until boiling again. Drain and put the peas and corn aside
7. Once sauce is reduced, add the cooked meatballs to the wok and cook, turning gently, until the sauce thickens onto the meatballs
8. Meanwhile, prepare the remaining ingredients. To serve, add rice to a bowl, add in meatballs with each person's desired accompaniments. Top with Kewpie Roasted Sesame dressing. Eat immediately

Product used in recipe

• Kewpie - Japanese Dressing Roasted Sesame