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Handmade meatballs with a rich, subtle aroma of Suji-Aonori. With just one bite, the savoury flavour of the juicy meat blends with the toasty aroma of the Suji-Aonori, creating a taste that lingers on the palate.

It can be a great way to make sure to add nutrition to dishes that children love. It is also a perfect accompaniment to an evening drink.

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Ingredients (2 servings): 

approximately 8 meatballs

• Minced chicken thigh: 300g
• Suji-Aonori (Raw): 100g/20g (Before desalting/After desalting)
• Egg: 1
• Potato starch: 1 tbsp
• Salt: a pinch
• Vegetable oil: as required

How to:

1. Desalting the Suji-Aonori: Place the salted Suji-Aonori in a bowl, rinse briefly under plenty of water to remove the salt, then rinse again and soak in water for about 1 minute to desalt. Once desalted, drain thoroughly and chop finely. *View video on How to desalt Suji-Aonori (Raw).
2. Making the mixture / Shaping: Place the minced chicken, egg, potato starch and salt in a bowl and knead well, then add the chopped seaweed and mix thoroughly. Once the mixture is ready, lightly oil your hands and shape it into balls of your preferred size.
3. Frying: Heat the oil in a frying pan, place the meatballs in the pan and fry over a medium heat until browned on both sides. Cover with a lid, reduce the heat to low and cook for 3–5 minutes until cooked through.

Tip:

• Depending on your preference, you can make them teriyaki-style with ‘soy sauce + mirin + sugar’, or enjoy them with ponzu or yuzu kosho (yuzu pepper) for a lighter flavour.