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Wasabi chicken meatball subs
Wasabi chicken meatball subs
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Japanese-inspired chicken subs with a spicy kick from wasabi paste.
Ingredients:
  • 500g chicken mince
  • 40g (3/4 cup) panko breadcrumbs
  • 40.00 ml finely chopped fresh coriander
  • 2 green shallots, finely chopped
  • 15.90 gm soy sauce
  • 1 egg, lightly whisked
  • 3 1/2 tsp Wasabi Paste
  • 65g (1/4 cup) Kewpie Mayonnaise, plus extra, to serve
  • 2 tsp rice wine vinegar
  • 2 tsp mirin
  • 200g finely shredded red cabbage
  • 1 carrot, peeled, cut into matchsticks
  • 16.80 gm coconut oil
  • 4 long crusty rolls, warmed, split
  • Fresh coriander sprigs, to serve
Instructions:
  • Prepare a baking tray with baking paper. In a large bowl, mix together the mince, breadcrumbs, coriander, shallot, garlic, soy sauce, egg, and 2 1/2 tsp of the wasabi. Season with salt and pepper. Shape tablespoonfuls of the mixture into balls and arrange them on the baking tray. Chill in the fridge for 10 minutes to slightly firm up.
  • In a large bowl, combine mayo, vinegar, mirin, and remaining wasabi. Season with salt and pepper. Add cabbage and carrot, then toss until coated.
  • In a large non-stick frying pan over medium heat, sizzle the meatballs in oil, turning occasionally, for about 10 minutes until they are fully cooked.
  • Fill rolls with a savory mixture of cabbage, fresh coriander, and meatballs, then generously drizzle with creamy mayonnaise.

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