by Kayb
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my 116 recipes »
Kayb's Notes:
1 pound ground chicken or turkey Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/2 cup panko or regular breadcrumbs, or cracker crumbs Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 tablespoon minced ginger Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
2 tablespoons mirin Ask a question about this ingredient
1 teaspoon fish sauce Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1/2 cup sesame seeds Ask a question about this ingredient
1/2 cup Pad Thai or hoisin sauce Ask a question about this ingredient
Saute shallot in olive oil until soft. Add garlic, saute until fragrant. Set aside.
Ask a question about this stepCombine everything except last two ingredients. mix well with hands and shape into four individual loaves, and place on baking sheet. Sprinkle heavily with sesame seeds, pressing lightly to make them adhere.
Ask a question about this stepBake at 400 for 10 minutes; glaze with Pad Thai or hoisin. Lower heat to 325 and bake for 30 minutes more, glazing periodically with sauce.
Ask a question about this stepServe on a bed of bok choy with extra sauce and fried rice, or on noodles with Chinese sauteed veggies.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
Yum, I'm making this soon . . . . looks like it would be great made as meatballs, dropped (like albondigas) in Furey and the Feast's lovely ginger broth, which is a finalist this week. Will give it a try and report back!! (That's a first for me, by the way . . . combining two Food52 recipes to make a single dish.) ;o)