Chicken Teriyaki Meatballs

To make meatballs, combine chicken, panko, egg, scallion, cornstarch, ginger, soy sauce, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.

Bring 2 quarts of water and sliced ginger to a boil in a pot over high heat. Reduce heat to medium low to keep it as a simmer.

Using wet hands rinsed under cold water, shape chicken mixture into meatballs. Transfer to a baking sheet, then carefully add the balls to the pot. Simmer until cooked through, about 6 minutes.

While balls are cooking, make teriyaki sauce by bringing soy sauce, mirin, sugar and rice vinegar to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, about 5 minutes. Pour into a bowl.

Using a wire spider or sieve, remove meatballs from cooking liquid. Drain briefly on paper towels. Serve with toothpicks and sauce.