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· Founding Member
45 Posts
Discussion Starter · #1 ·
Teriyaki Meatballs with Venison
Look fatty, at least 15 percent fat (20 percent is better), and it should be ground relatively fine. A coarser ground meatball will still taste great, but it won't be as refined. Your choice.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Course: Appetizer, Main CourseCuisine: Japanese Servings: 6 people Calories: 362kcal Author: Hank Shaw
▢2 pounds finely ground venison, pork or wild boar
▢3 tablespoons minced green onions
▢1 cup panko breadcrumbs
▢2 tablespoons soy sauce
▢1 teaspoon salt
▢2 tablespoons minced fresh ginger
▢2 eggs

▢2 tablespoons sake
▢1/2 cup mirin
▢1 tablespoon sugar
▢1/2 cup soy sauce
▢2 teaspoons potato or corn starch
▢Toasted sesame seeds, for garnish

Mix all the meatball ingredients together in a bowl. Mix all the sauce ingredients in another bowl.
Form meatballs anywhere from the size of a walnut to the size of golf ball. For best results, set the meatballs on a baking sheet and put it into the fridge for an hour to firm up. But you can cook the meatballs straight away if you'd like.
Cook the meatballs. You can deep fry them at 360°F for about 5 minutes, or you can poach them in simmering water for about the same amount of time (they're ready when they float); or you can bake the meatballs at 400°F for about 20 minutes.
Glaze the meatballs. Whisk the sauce together so the starch doesn't stick to the bottom of the bowl, and pour it into a large saute pan. Bring it to a boil and add the cooked meatballs. Roll them around in the hot sauce to glaze for 30 seconds or so. Move the meatballs to a serving plate and sprinkle sesame seeds over them. Serve hot as an appetizer or with rice.

I used venison, and it's not to bad. I also used store bought teriyaki sauce, that much alcohol in this house would last longer than I will, I don't drink.

· Administrator
356 Posts
My husband's aunt was from Sasebo, and she made the best damn teriyaki chicken. During one of our many visits with her, I asked for her recipe, and wouldn't you know it? Like most of my family's recipes, it was all in her head.

She tried to write it out, and we attempted to recreate it but never had any success, and we've not had much luck finding a store-bought sauce that's even close.

And that, my forum friends, is the sad tale of why we can't have teriyaki anything because it never tastes like hers.

· Founding Member
904 Posts
Well keep trying Picky. There are dozens/10's of dozens recipes for it on the internet. I know nothing is as good as the recipes that were never written down but you may find something close.
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