Ingredients

• Chicken Meatballs:
• 5 ounces ground chicken
• 2 spring onions, chopped
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 1/2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 2 tablespoons vegetable oil, or more as needed
• 4 shiitake mushrooms, cut in half
• 1 3/4 ounces daikon (Japanese radish), sliced
• Teriyaki Sauce:
• 1 cup water
• 2 tablespoons sake (Japanese rice wine)
• 2 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons soy sauce
• 1 tablespoon white sugar

Instructions

1. Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2. Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3. Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.