Nikkei is a combination of Japanese and Peruvian flavors and cooking techniques. The cuisine has become popular in upscale restaurants in many culinary capitals around the world.

Japanese influence can be found in Peruvian food  because it has the second largest Japanese population in South America. 

Serves:4

Prep time:5 minutes

Cook time: 25 minutes

Meatball Ingredients

1 Cup quinoa

500g Ground chicken 

2 Cloves garlic, chopped

2 Pieces green onion

1 Egg 

1 Tbsp soy sauce 

2 Tbsp sesame Oil 

1 Tsp Aji Panca 

1 Tsp sesame seeds

To taste salt & pepper

Sauce Ingredients

700ml Chicken stock

1 Piece orange (to be juiced)

4 Tbsp soy sauce

4 Tsp oyster sauce

2 Tbsp sesame oil

2 Tsp Kosher salt

2 Garlic cloves, chopped

2 Tbsp cornstarch

Directions 

Quinoa: In a pot, bring two cups of salted water to a boil. When boiling, add the quinoa and lower the heat to a simmer. Cook covered for 15 minutes. Remove from heat and allow it to cool.

Meatballs: Once the quinoa has cooled, add all items listed under “meatball ingredients” into a large bowl and mix together.

Sauce: Boil all items listed under “sauce ingredients” together for 20 minutes.  Add cornstarch, chicken stock and cook for another 5 minutes.

Plating & Garnish: Place meatballs on a platter, cover in sauce, decorate with green onions, thin stripes of the orange peel and sesame seeds.

Last step: take a picture and share them with us at hola@brasaperuvian.com or text 647-370-1433.