Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce

1. 1

   Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt)

2. 2

   Parboil the komatsuna in a pot and rinse in cold water.

3. 3

   Squeeze it out and cut into 4 cm pieces.

4. 4

   Put the chicken, salt, pepper, and corn in a bowl and mix together.

5. 5

   Form into balls.

6. 6

   Mix the mayonnaise and mirin in a dish.

7. 7

   Add the egg and mix it together.

8. 8

   Heat oil in a frying pan, add the egg mixture, and cook until half-cooked.

9. 9

   Remove from the pan.

10. 10

    Put the dashi into a pot and turn on the heat.

11. 11

    Add the chicken meatballs and simmer for 5~7 minutes.

12. 12

    Add the komatsuna and egg.

13. 13

    Mix the katakuriko slurry and add to the pot.

14. 14

    Stir.

15. 15

    Transfer to a plate and garnish with bonito flakes to finish.

* Per serving · 4 servings · Values may vary.