Aromatic wasabi paste adds a kick to these Japanese chicken subs.
Ingredients
- 500g chicken mince
- 40g (3/4 cup) panko breadcrumbs
- 2 tablespoons finely chopped fresh coriander
- 2 green shallots, finely chopped
- 2 garlic cloves, crushed
- 3 teaspoons soy sauce
- 1 egg, lightly whisked
- 3 1/2 teaspoons S&B Wasabi Paste
- 65g (1/4 cup) Kewpie Mayonnaise, plus extra, to serve
- 2 teaspoons rice wine vinegar
- 2 teaspoons mirin
- 200g finely shredded red cabbage
- 1 carrot, peeled, cut into matchsticks
- 1 tablespoon coconut oil
- 4 long crusty rolls, warmed, split
- Fresh coriander sprigs, to serve
Method
- Step 1Line a baking tray with baking paper. Combine the mince, breadcrumbs, coriander, shallot, garlic, soy sauce, egg and 2 1/2 tsp of the wasabi in a large bowl. Season. Roll tablespoonfuls of mixture into balls. Place on the prepared tray. Place in the fridge for 10 minutes to firm slightly.
- Step 2Meanwhile, whisk the mayo, vinegar, mirin and remaining wasabi in a large bowl. Season. Add the cabbage and carrot. Toss to coat.
- Step 3Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs, turning, for 10 minutes or until cooked through.
- Step 4Stuff rolls with cabbage mixture, coriander sprigs and meatballs. Drizzle with extra mayonnaise.
- Low carb
- Lower gi
Nutrition
2602 kj
Energy
29g
Fat Total
9g
Saturated Fat
7g
Fibre
36g
Protein
50g
Carbs (total)
All nutrition values are per serve
Notes
Milder than white vinegar, rice wine vinegar is great in dressings, sushi rice and marinades.
- Author: Katrina Woodman
- Image credit: Brett Stevens
- Publication: Taste Magazine
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