Wasabi Chicken Meatball Subs
Created by ImPat on March 28, 2021
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #36695
Ingredients
- 500 grams chicken mince
- 40 grams panko breadcrumbs (3/4 cups)
- 2 tablespoons coriander, fresh finely chopped
- 2 green shallots, finely chopped
- 2 garlic cloves, minced
- 3 teaspoons soy sauce
- 1 egg, lightly whisked
- 3 1/2 teaspoons wasabi paste
- 65 grams Kewpie Mayonnaise, plus extra to serve (1/4 cup)
- 2 teaspoons rice wine vinegar
- 2 teaspoons mirin
- 200 grams red cabbage, finely shredded
- 1 carrot, peeled and cut into matchsticks
- 20 ml coconut oil (1 tablespoon)
- 120 grams bread rolls, 4 long crusty warmed and split
- Coriander sprigs, fresh to serve
How to Make
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Step 1: Line a baking tray with baking paper.
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Step 2: Combine the mince, breadcrumbs, coriander, shallot, garlic, soy sauce, egg and 2 1/2 teaspoons of the wasabi in a large bowl and season and then roll tablespoonfuls of mixture into balls and place on the prepared tray and then place in the fridge for 10 minutes to firm slightly.
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Step 3: Meanwhile, whisk the mayo, vinegar, mirin and remaining wasabi in a large bowl. and season and then add the cabbage and carrot and toss to coat.
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Step 4: Heat the oil in a large non-stick frying pan over medium heat and cook the meatballs, turning, for 10 minutes or until cooked through.
How to Make
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Step 5: Stuff rolls with cabbage mixture, coriander sprigs and meatballs and drizzle with extra mayonnaise.
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Step 6: NOTE - Milder than white vinegar, rice wine vinegar is great in dressings, sushi rice and marinades.