Full Recipe

Japanese Style Soy Glazed Chicken Meatballs

P1130364 recipe


At least once a week I like to cook something with a Japanese feeling. Once you have the core ingredients which are available in most supermarkets it’s easy to make something quick and easy for dinner. For this recipe I’d intended to do my own chicken mince by buying chicken thighs and mincing them in my food processor but I got lazy and bought chicken mince. I shouldn’t have done it!! The chicken had been minced to a paste so it made the texture of the meatballs a bit odd. I like to have the mince on the coarser side.


Ingredients (for 3-4)

About 500g chicken, minced

2-3 spring onions, finely chopped

Small knob of fresh ginger, peeled and finely grated

1 tsp sesame oil

1 tbsp Japanese soy sauce

1 beaten egg – only use about a third of it

Salt and pepper

Toasted sesame seeds

Glazing Sauce

1 cup soy sauce

1 cup mirin

2 tbsps brown sugar or coconut sugar

1 tbsp oyster sauce

1 tbsp runny honey


Put the glazing sauce ingredients in a pot and bring to the boil. Reduce the heat and simmer till reduced by about a third.

Mix together all the ingredients for the meatballs (ideally with your hands). Form the mixture into 12-16 balls depending on how large you’d like them. (I ended up with 12 and we had 3 each). Place them in an oven dish that has low sides.

Heat the oven grill. Put the chicken meatballs under the grill for about 2-3 minutes then remove from the oven and drizzle sauce over all. Put them back under the grill and then once or twice turn the balls over and drizzle with more sauce. Depending on the size they should take 20-25 minutes to cook through. Sprinkle with toasted sesame seeds. 

I served these in a wide shallow bowl on rice to which I’d added edamame beans, with button mushrooms which I’d also grilled with the sauce and steamed broccoli drizzled with a mix of tahini and soy sauce. I drizzled the chicken meatballs with a little of the remaining glaze. I finally garnished everything with finely chopped spring onion.