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Place turkey, Panko
crumbs, flour, egg, soy sauce, mustard, sugar, ginger and garlic in bowl
and mix to combine thoroughly. Form meat mixture into 1-inch balls. (Note:
mixture is sticky but, donšt worry, holds together during cooking.) Keep
refrigerated until ready to use.
In medium saucepan over high heat, bring water, bouillon cubes and mirin
to boil. Reduce heat to medium-high so broth* stays at a steady boil. Drop
meat balls into boiling liquid, about 6 to 8 balls at a time. Allow to
boil for 1 minute. Remove from liquid with wire skimmer and drain on paper
towel-lined platter. Continue cooking meat balls until all are cooked.
Meatballs can be prepared to this point early in day and kept refrigerated
until ready to grill.
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Thread par-cooked meatballs on bamboo skewers and place on grill over high
heat for 6 to 8 minutes total, turning once and basting frequently with
teriyaki sauce. Meanwhile, place 2 bok choy leaves on each dinner plate
and ladle a spoonful of barbecue sauce into concave portion of each bok
choy stem.
Remove grilled meatballs from skewers and place 4 to 6 meatballs on each
bok choy "boat."
*NOTE: Save this savory cooking broth for
other uses. Pour any leftover broth into a covered container and keep in
refrigerator for up to one week or in freezer for several months. Use as
the liquid for making rice (add water or more chicken broth if needed), as
the cooking liquid for stir-fry dishes or as an addition to soups.
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