Nagoya-Style Chicken Wings
September 2, 2018
Backyard Farms’ Chicken Katsu w/ Curry Sauce
October 12, 2018

Backyard Farms’ Ground Chicken Meatball “Nabe”

YIELD: Serves 2-3


  • Mixture A:
    • 300g ground Backyard Farms’ chicken thigh meat
    • 1/4 tsp grated ginger
    • 1/4 tsp grated garlic
    • 1tbsp cornstarch
    • 1/4tsp salt
    • Small pinch black pepper
    • Small pinch cayenne pepper
    • 1 small egg
    • Scallion
    • Green leafy vegetables
    • Silk Tofu
  • Soup
    • 2tbsps instant dashi (Japanese broth)
    • 2tbsp rice wine
    • 600cc water
    • 100cc mirin
    • 75cc soy sauce
    • 2tbsps cornstarch


  1. Thoroughly mix A in a bowl. Make meatballs.
  2. Wash and drain leek and vegetables. Cut scallion diagonally and tofu into 1.5 cm cubes. Cut up leafy greens lengthwise 5 cm.
  3. Boil the soup ingredients all together. Lastly mix a bit of water and cornstarch and pour over the soup.
  4. Drop the scallions and the tofu, when cooked, drop the meatballs and wait until it’s ready.
  5. Serve in bowls and pair with your preferred red wine or sake.