Name: Corn Chicken Meatballs with Butter Soy Sauce Glaze
Cuisine: 和食
Ingredients: 200g ground chicken thigh; 1 ear of corn (including silk); 1/4 scallion (Tokyo negi); 10g fresh young ginger (use half for regular ginger); 1/4 lemon; 4 asparagus spears; Vegetable oil to taste (1 tbsp for the pan); Black pepper a pinch; [A] 1/3 tsp salt; [A] 1 tsp sugar; [A] 1 tbsp sake; [A] 1 tbsp potato starch; [B] 10g butter; [B] 2 tbsp sake; [B] 2 tbsp mirin; [B] 2 tbsp soy sauce; [B] 2 tsp sugar

About "Corn Chicken Meatballs with Butter Soy Sauce Glaze"

These chicken meatballs (tsukune) make full use of an entire ear of seasonal corn, including the silk, combined with ground chicken thigh. Adding scallions and fresh young ginger enhances the corn's natural sweetness, while potato starch binds the mixture beautifully. Pan-fried with asparagus and steamed in a rich glaze of butter, sake, mirin, soy sauce, and sugar, they cook through perfectly with a savory aroma. Finished with black pepper and a squeeze of lemon, this dish is perfect as a main course or a beer snack.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Corn Chicken Meatballs with Butter Soy Sauce Glaze"

Prep
- If the corn silk is green and fresh, don't discard it. Finely chop and mix it into the meatball mixture. Avoid using brown, dried silk.
Prep
- Snap off the tough woody ends of the asparagus by hand, peel the bottom third, and cut them in half.
Prep
- Use 10g of fresh young ginger. If using regular mature ginger, reduce the amount by half (about 5g) as it is much sharper.
Prep
- Corn loses sweetness quickly after harvest, so cook it immediately after buying to preserve its flavor. Simmer the leftover cobs to make a flavorful stock.
Mixing
- Add the ingredients and A to a bowl and knead well by hand until sticky. Lightly oil your hands, divide into 8 portions, and shape into flat patties.
Heat control
- Arrange all the meatballs in the frying pan before turning on the heat to ensure they cook evenly.
Heat control
- Once both sides are browned, add the glaze ingredients B, cover, and steam over medium heat for about 2 minutes. Coat them well with the sauce as they cook through.
Finishing
- After plating, pour the remaining sauce and loose corn from the pan over the meatballs, sprinkle with black pepper, and serve with a lemon wedge.

Ingredients for "Corn Chicken Meatballs with Butter Soy Sauce Glaze"

17 items

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200gground chicken thigh
1ear of corn (including silk)
1/4scallion (Tokyo negi)
10gfresh young ginger (use half for regular ginger)
1/4lemon
4asparagus spears
Vegetableoil to taste (1 tbsp for the pan)
Blackpepper a pinch
[A]1/3 tsp salt
[A]1 tsp sugar
[A]1 tbsp sake
[A]1 tbsp potato starch
[B]10g butter
[B]2 tbsp sake
[B]2 tbsp mirin
[B]2 tbsp soy sauce
[B]2 tsp sugar

How to Make "Corn Chicken Meatballs with Butter Soy Sauce Glaze"

1
Finely mince 1/4 scallion and 10g fresh young ginger.
2
Snap off the tough woody ends of the 4 asparagus spears by hand, peel the bottom third with a peeler, and cut them in half.
3
Shuck the corn. If the silk is fresh and green, finely chop it and place it in a bowl. Cut the kernels off the cob with a knife and add them to the bowl.
4
To the same bowl, add 200g ground chicken thigh, the minced scallion and ginger, and ingredients A (1/3 tsp salt, 1 tsp sugar, 1 tbsp sake, 1 tbsp potato starch). Knead well by hand until sticky.
5
Lightly oil your hands, divide the mixture into 8 equal portions, and shape them into flat patties.
6
Heat 1 tbsp vegetable oil in a frying pan. Arrange all the shaped meatballs in the pan, place the asparagus in the empty spaces, and then turn on the heat to medium.
7
Once both sides of the meatballs are nicely browned, add ingredients B (10g butter, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 2 tsp sugar).
8
Cover and steam over medium heat for about 2 minutes, glazing the meatballs with the sauce until cooked through.
9
Plate the asparagus and meatballs, then pour the remaining sauce and loose corn from the pan over them. Sprinkle with black pepper, serve with a lemon wedge, and enjoy.

Detailed Commentary on "Corn Chicken Meatballs with Butter Soy Sauce Glaze"

* Content organized by topics from the video.

Showa-Era Banter Inspired by 'Brother Korn'

I'm Masahiro Kasahara, the 'Brother Korn' of the culinary world. Today, we had fun chatting about Showa-era pop culture, like the Bubblegum Brothers' hit 'WON'T BE LONG,' Brother Tom's early comedy days as 'Tom Koyanagi,' and classic instant noodle commercials. Inspired by 'Brother Korn,' we are making a dish using corn. While corn is delicious simply boiled, some say it doesn't make a good side dish for rice. So today, I'm sharing a recipe for corn chicken meatballs that kids will love and goes perfectly with rice.

Using Fresh Corn Silk

Shuck the raw corn and save the silk if it's fresh. While corn silk is delicious deep-fried, today we will finely chop it and mix it directly into the meatball mixture. Avoid using brown, dried silk, but fresh green silk has a wonderful aroma and is too good to waste. To minimize dishes, chop the silk and add it directly to the bowl with the 200g of ground chicken. Minimizing waste and fully utilizing the natural flavors of ingredients is the signature Kasahara style.

Corn Love and Tips for Freshness

Use a knife to slice the kernels off the cob directly into the bowl. Chef Kasahara loves corn so much that he eats at least one ear every day in the summer—sometimes even tricking his staff member Yoshiki into boiling some under the guise of restaurant prep, only to sneak them home. Once harvested, corn quickly loses its sweetness as it consumes its own sugars. The best way to preserve its sweetness is to cook it (boil or steam) immediately after buying. Also, don't waste the cobs; chop them up and simmer them to make a delicious stock, perfect for cooking rice.

Aromatics Ratio and Asparagus Prep

Mince 1/4 scallion and 10g of fresh young ginger to add to the meatball mixture. Since corn is naturally very sweet, scallions pair better than onions to complement that sweetness. The sharp kick of young ginger adds a wonderful accent. If using regular mature ginger, cut the amount in half as it has a stronger heat. For the side, prep 4 asparagus spears by snapping off the woody ends, peeling the bottom third, and cutting them in half. You can substitute other vegetables like shishito peppers, mushrooms, or bell peppers.

Seasoning and a Funny Harvest Story

Add 1/3 tsp salt, 1 tsp sugar, 1 tbsp sake, and 1 tbsp potato starch to the bowl, and knead well by hand until sticky. Lightly oil your hands, divide the mixture into 8 portions, and shape them into flat patties. Corn is said to be sweetest around 4:00 AM. Chef Kasahara shared a story from a TV shoot where he visited a farm at 4:00 AM and ate freshly picked raw corn. It was as sweet as melon, and he was so amazed that he ate two, then three, until the farmer started giving him a look—teaching him that even with 'all-you-can-eat,' there are limits.

Tips for Even Pan-Frying

Add 1 tbsp vegetable oil to a frying pan and arrange the shaped meatballs. By placing them all in the pan before turning on the heat to medium, you ensure they cook evenly. Place the prepped asparagus in the empty spaces to cook alongside them. These days, corn hits the market earlier than before, appearing in supermarkets around June. However, the season ends in a flash. Chef Kasahara poetically compared its sudden departure to the bittersweet feeling of a school crush moving away.

Butter Soy Glaze and Tasting

Once both sides of the meatballs are beautifully browned, add 10g butter, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, and 2 tsp sugar. Cover and steam over medium heat for about 2 minutes, glazing the meatballs as they cook through. Plate the asparagus and meatballs, pour the remaining sauce and loose corn over them, sprinkle with black pepper, and serve with a lemon wedge. During the tasting, he praised it highly, saying, 'I could eat 10 of these every day; this is my number one dish of the year.' He shared them with the staff, agreeing that the sweet-and-savory butter soy sauce and crunchy corn are a perfect match for white rice or beer.

About 【賛否両論】笠原将弘の料理のほそ道

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