Tamari-glazed chicken tsukune with edamame

Ingredients

For 1 serving

• Ground chicken130 g
• Spring onions1
• Ginger5 g
• Cornstarch1 teaspoon
• Tamari1 tablespoon
• Mirin1 tablespoon
• Edamame80 g
• White rice55 g
• Peanut oil1 teaspoon

Contains: nuts, soy,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, bring a small pan of water to the boil and cook the edamame for 3 minutes until tender; drain.
3. Finely chop the spring onion, peel and grate the ginger and knead them with the minced chicken and cornflour until the mixture is sticky and firm. With wet hands shape 5 elongated meatballs.
4. Heat the groundnut oil in a non-stick pan over medium heat and cook the meatballs for 8 minutes, turning often, until golden and cooked through.
5. Add the tamari and mirin and let them glaze for 1 minute, rolling the meatballs, until the sauce is syrupy and coats them.
6. Serve the meatballs with the rice and edamame.