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Ingredient
Teriyaki Fish Balls
Introduce
Chef :
Hiroko ListonTeriyaki Fish Balls
In Melbourne where I live, Fish Balls are widely available. As Japanese Surimi (fish paste) products such as Chikuwa and Kamaboko are hard to find, I stock Fish Balls for always. It’s so handy to have them because I can make an extra dish instantly. This dish is great to eat with freshly cooked rice. Perfect for lunch box, too.
Ingredient
Food ration :
2 servings
1 teaspoon
Sesame Oil
1/2 tablespoon
Sugar
1 tablespoon
Soy Sauce
1/2 tablespoon
Mirin
Cooking instructions
* Step 1
In a small bowl, mix Sugar, Soy Sauce and Mirin. You may wish to add extra ingredient for flavour. Today I added 1/2 teaspoon grated Ginger.
* Step 2
Heat Sesame Oil in a small frying pan or saucepan, stir-fry Fish Balls over medium heat for a few minutes, add the sauce, and stir-fry until sauce is gone and slightly caramelised.
* Step 3
Sprinkle with some Toasted Sesame Seeds. I sprinkled with some Shichimi (Japanese Chilli Spice Mix) as well.
Note: if there is a photo you can click to enlarge it
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