Japanese Chicken Meatballs

450g minced chicken
1 large egg, beaten
1 spring onion, thinly sliced and chopped
1 garlic clove, finely grated
1 small piece of ginger, peeled, finely grated
⅓ cup panko Japanese breadcrumbs
1 tbsp sesame oil, plus extra for glazing

Preheat oven to 200°. Line a baking sheet with foil.

In a medium bowl, mix chicken, egg, spring onion, garlic, ginger, panko and sesame oil with a pinch of sea salt and ¼ cup water. Using wet hands, form into twelve meatballs.

Arrange on baking sheet; brush with sesame oil and bake until meatballs are cooked through, 14–18 minutes.

Adapted from a recipe by Deb Perleman
Illustration by Hisashi Okawa