This dish features the refreshing yet rich flavors of miso, ginger, and Shiso.
Nagano Prefecture is one of Japan’s most prominent miso production regions. Known as “Shinshu Miso,” it is beloved nationwide, and the prefecture is home to numerous miso breweries. Accounting for over 50% of Japan’s total miso production, miso has long been a familiar and essential seasoning when we talk about Nagano's food culture.
Miso, a fermented food made from soybeans and rice, is an exceptionally healthy seasoning. With the recent global boom in Japanese cuisine, such as miso soup, its popularity has soared. Miso contains a full of nutrients thanks to its ingredients and fermentation process, making it an ideal seasoning for daily meals.
Fermentation also generates a rich array of umami elements. Miso’s umami comes from glutamic acid, an amino acid produced by breaking down soybean proteins. Matured the miso tends to have more umami. This amino acid combines with salty, sour, and sweet flavors to create a deep, complex, and flavorful taste.
Miso can be used to enhance the flavor of simple ingredients or to stand out as the star of a dish.
In this recipe, miso is used as an accent to complement the simple flavor of ground chicken. The resulting richness make it a perfect pairing with Sake.
The combination of miso, ginger, and shiso is a staple in Japanese home cooking. It pairs well with a variety of ingredients, including vegetables, meat, and fish.
When ginger and shiso are combined, they create a refreshing flavor, especially perfect for summer. Additionally, their synergy with Sake, which is characterized by its inherent sweetness, provides a delightful match. Moreover, ginger gives slightly spicy and refreshing taste which complements Sake beautifully.
In a large bowl, put ground chicken, miso, ginger, mirin, sake and mix well.
Make sure to mix the miso thoroughly. Since miso has a sticky texture, it tends to form clumps that may not blend completely.
Once mixed, add starch and egg, then mix well again.
It says "meatball", yet you don't need to make a ball.
You can just wrap the meat with Shiso leaves.
Take a Shiso leaf in your hand, scoop the meat with a spoon, and place it on the leaf, wrapping it gently.
As shown in the photo, it's fine to leave one side unwrapped with the leaf.
Heat a non-stick frying pan over medium heat and add some oil.
Place the Shiso-wrapped meatballs in the pan, leaving some space between each piece.
Cook each side for about 2–3 minutes. A light golden-brown sear will add a fragrant, delicious flavor.
Sesame seed on top of the sautéed meatball can add flavor.