- 1 ½ lb boneless, skinless chicken breasts or thighs, cut into chunks.
- 2 small shallots, sliced.
- 1 medium carrot, sliced.
- 3 tbsp lemon juice.
- 1 tsp lemon zest.
- ½ tsp ground black pepper.
- 1 tbsp oil.
- 100 ml mirin.
- 3 tbsp soy sauce.
- 3 tbsp caster sugar.
Directions:
1- Heat oven to 200C fan/gas 6.
2- Pulse the shallots and carrot in a food processor until finely chopped.
3- Add the chicken, lemon zest and black pepper, and pulse again until mixed.
4- Using oiled hands, shape into small meatballs.
5- Put the meatballs on a baking tray lined with baking parchment and bake for 10 minutes until browned and cooked through.
6- Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy.
7- Remove from the heat, add the meatballs to the pan and roll them around in the sauce.
8- Serve sprinkled with sesame seeds and sliced green onions.