Chicken and Tofu Meatball

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • Chicken and tofu meatball
  • 450 gram ground chicken
  • 250 gram silken tofu
  • 1 tablespoon miso paste
  • 1 teaspoon grated ginger
  • 1 teaspoon corn starch
  • 1 teaspoon sake
  • corn starch, for dusting
  • oil for pan frying
  • Miso based dipping sauce
  • 2 tablespoon water
  • 1 tablespoon miso paste
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin


  • Chicken and tofu meatball
    1. Mix together ground chicken, silken tofu, miso paste, grated ginger, corn starch, and sake in a mixing bowl.
    2. Shape the mixture into round balls, then flatten slightly with your palm into disc shapes (or patties). Dust with some corn starch and set aside. Repeat until all meat mixture is used up.
    3. Heat some oil in a frying pan, then place 3 to 4 patties to the pan (try not to over crowd the pan). Cook until the side touching the pan is golden brown, about 4 to 5 minutes. Flip and cook again until golden brown, another 4 to 5 minutes. Set aside. Repeat until all the patties are cooked.
  • Miso based dipping sauce
    1. Add all dipping sauce ingredients in a small sauce pan. Whisk/stir until miso paste is completely mixed with the rest of the ingredients.
    2. Turn on the heat and cook until the sauce is boiling. Turn off heat and pour the sauce in a small bowl.

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