Source: Misa cafe
Servings: 2
Make the dashi by combining
- 2 c of dashi
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1/2 tsp salt
In a pot parboil
- 1/2 bunch komatsuna
Rinse in cold water. Squeeze it out. Cut into 4cm pieces.
In a bowl mix and form into balls
- 200 gr minced chicken
- 1/2 can corn (or fresh cut off the cob or frozen corn thawed)
- salt and pepper, to taste
In a dish, mix
- 1 tsp mayonnaise
- 1 tsp mirin
- 2 eggs
Heat oil in a frying pan. Add the egg mixture and cook until half cooked. Remove from pan.
Heat the dashi. Add the meatballs and simmer for 5-7 minutes. Add the komatsuna and egg.
Mix with enough water to make a slurry
- 1 tbsp cornstarch
Add slurry to mixture and simmer until slightly thickened.
Transfer to a bowl and garnish with
- bonito flakes, to taste
- optional: serve over rice