Teriyaki Meatballs | America's Test Kitchen

Ingredients

• 6 ounces shiitake mushrooms, stemmed and chopped coarse
• 1 1/2 cups chopped green cabbage
• 2 tablespoons vegetable oil
• Salt and pepper
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 pound ground chicken
• 1/2 cup panko bread crumbs
• 4 scallions, minced
• 3 tablespoons minced fresh cilantro
• 1 large egg, lightly beaten
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon unseasoned rice vinegar
• 1/2 cup mirin
• 1/3 cup water
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 2 scallions, green parts only, sliced thin on bias
• 1 tablespoon sesame seeds, toasted