Method

Prepare and Cook the Meatballs

Heat the Oven:

Preheat your oven to 200°C/180°C fan/gas 6.

Make the Meatball Mixture:

In a food processor, pulse the shallots and carrot until finely chopped.

Add the chicken, lemon zest, and seasoning, then pulse again until well combined.

Shape the Meatballs:

Using oiled hands, shape the mixture into small meatballs.

Place the meatballs on a baking tray lined with baking parchment.

Bake the Meatballs:

Bake the meatballs in the preheated oven for 10 minutes until browned and cooked through.

Cook the Rice and Greens

Boil the Rice:

Cook the basmati rice according to the packet instructions.

Add the chopped spring greens to the pot for the final 4 minutes of cooking.

Drain:

Drain the rice and greens well.

Make the Sauce and Finish the Dish

Prepare the Sauce:

In a saucepan, combine the mirin, soy sauce, lemon juice, and caster sugar.

Bring to a boil, then simmer until the sauce thickens slightly.

Coat the Meatballs:

Remove the saucepan from the heat.

Add the baked meatballs to the sauce, rolling them around to coat evenly.

Serve

Plate the Dish:

Divide the rice and spring greens between plates or bowls.

Spoon the glazed meatballs over the rice and greens.

Serve immediately and enjoy!

Japan