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Japanese-Style Meatballs (Toriniku Dango)

February 9, 2012

Toriniku Dango or " Chicken Dumplings"

Meatballs made with chicken are a welcome change to the usual meatball made of beef or pork. Chicken meatballs after they are cooked, have a soft texture and they can be eaten plain or with just a sprinkling of soy sauce. I seasoned these with a light coating of teriyaki sauce; then served them on top of noodle soup. They’ll also keep well in lunch boxes, too, with a squeeze of lemon juice. Note: If you don’t have Japanese breadcrumbs, you can use regular breadcrumbs. 

Japanese-Style Meatballs (Toriniku Dango)

Makes 12 meatballs

For the teriyaki sauce

3 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sake

1 tablespoon sugar

½ teaspoon ginger juice, made by squeezing out fresh, grated ginger

For the meatballs

12 ounces ground chicken

½ teaspoon salt

¼ teaspoon ground pepper

¼ cup chopped green onion

1 large egg, beaten

¼ cup Japanese panko breadcrumbs

2 tablespoons oil for frying

finely chopped green onion, for garnish

2 lemon wedges, for garnish

1. To make the teriyaki sauce, gently heat the soy sauce, mirin, sake, sugar and ginger juice in a small saucepan. Stir to dissolve the sugar. Simmer for 5 minutes; then turn off the heat.

2. Combine the ground chicken with the salt, pepper, and green onion. Add the egg and panko breadcrumbs; stir everything to combine. Form 2-inch patties or balls and set them on a plate.

3. Heat the oil in a 12-inch frying pan on high heat for 2 minutes. Reduce the heat to medium-high. Add the meatballs to the pan and fry, until the bottoms are golden brown, about 3 minutes. Turn the meatballs over and fry on the other side, another 2 to 3 minutes. Continue to fry until all the sides are browned, about 2 minutes longer. Take the meatballs out of the pan. Wipe the frying pan with paper towels to remove the excess oil. Return the meatballs to the heated pan and pour the teriyaki sauce over the meatballs. Lower the heat and coat the meatballs in the sauce, until the meatballs are cooked through, about 1 more minute. Most of the sauce will have been absorbed by the meatballs. Serve warm or at room temperature.

Ingredients for Toriniku Dango

Squeeze grated ginger for the juice.

Make the teriyaki sauce: add soy sauce.

Add mirin (seasoned wine).

Add sake.

Add sugar.

Add ginger juice.

Heat up the teriyaki sauce for a few minutes.

Combine chicken, salt, pepper, and green onion.

Add beaten egg.

Add breadcrumbs; then combine everything.

Form into 12 patties or balls.

Heat oil in the pan.

Fry meatballs on both sides until golden brown.

Set it off to the side.

Wipe the frying pan of excess oil.

Return meatballs to the pan.

Pour the teriyaki sauce over the meatballs and stir to coat.

Toriniku Dango is served with green onions and lemon wedges.


From → Meat, Recipes

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