Japanese Chicken Meatballs
I have a hard time not gobbling these up when they’re being served to the kids. They’re so good!
1 pound ground chicken (preferably dark meat)
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
1 garlic clove, very finely minced
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
2 teaspoons good-quality maple syrup
2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
Lee’s Hoisin Sauce for serving
1. Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Roll the mixture into golf ball–sized meatballs. Grill, roast, broil, or pan-fry the meatballs until they’re cooked through and serve with Lee’s Hoisin Sauce.
From It’s All Good by Gwyneth Paltrow and Julia Turshen.
Soba noodles are wonderful and really good for you – hot or cold. Here, I tossed the al dente cold noodles with a bright combo of soy, sesame and herbs. Lovely on its own or accompanying grilled salmon.
Inspired by Thai street dish "Som Tam," we use ripe papaya (easier to find stateside) instead of the raw green papaya found in the Thai version and skip the dried shrimp. This is ubiquitous on the city streets, usually served with a side of sticky rice.