Blissful Dining
Japanese Yakiniku Grill Meatball Skewer with Mochi Rice Cake is so satisfying!
Japanese Meatball Skewers with Mochi Rice Cake
Ingredients:
{Meatballs}
14 oz. (400g) Chicken thigh, diced
7 oz. (200g) Peeled and deveined shrimp
2 Green onion, chopped
1 Tbsp Chopped parsley1 tsp Ginger paste
1 Tbsp Soy sauce
1/2 tsp Garlic salt
1/2 tsp White pepper
1 Tbsp Sesame oil
2 Tbsp Cornstarch
1 Egg
1 tsp Bull-Head Sha Cha Sauce (or Bull-Head Curry Paste)
3 Japanese rice cake
{Barbecue Sauce}
2 Tbsp Bull-Head Sha Cha Sauce
1 Tbsp Honey
1/2 tsp Black pepper
Directions:
1. Place the peeled shrimp in a food processor. Pulse until a thick paste has formed.
2. Place the chicken in a food processor. Pulse until a thick paste has formed
3. Put the shrimp paste and chicken paste in a mixing bowl. Add the green onion, parsley, ginger paste, soy sauce, garlic salt, white pepper, sesame oil, cornstarch, and egg. Use hands to mix thoroughly until combined
4. Mix in the Bull-Head Sha Cha Sauce (or Bull-Head Curry Paste) to the mixture.
5. Use a spoon to form into meatballs. Cook briefly in boiling water for 3 minutes. Take out and set aside.
6. Skewer meatballs and Japanese rice cakes on the bamboo stick. (The rice cake can be microwaved for 1~2 minutes.)
7. {Barbecue Sauce} Combine the Bull-Head Sha Cha Sauce, honey, and black pepper in a bowl.
8. Brush meatball skewers with the barbecue sauce. Grill them until golden brown. Enjoy!
