Japanese Chicken Meatloaf (Noshidori)
Noshidori is a Japanese version of chicken meatloaf decorated with colourful toppings. The meatloaf is flavoured with miso, soy sauce and sugar so it is quite different from the Western style meatloaf. It looks fiddly but actually, It looks fiddly but actually, it is quite simple to make. Great as finger food or an accompanying side dish for a Japanese meal.
Ingredients
Instructions
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Continue Reading at Japan.recipetineats →Chef's Notes
1. Either chicken breast or thigh is fine. You can mix them, too. I used 300g (0.7lb) breast mince and 200g (0.4lb) thigh mince to give a bit of richness and texture.
2. Depending on the colour of the miso, the final colour of the meatloaf varies.
3. Toppings can be omitted but I think it looks prettier with colourful toppings. I used yellow and green just because they are the Aussie colours.
But in Japan, the most common topping combination is aonori and either white poppy seeds or white sesame. You could also use egg white and egg yolk so that you can make use of the whole boiled egg.
4. Aonori is also called ‘aosako’. You can buy aonori at Japanese grocery stores and Amazon.
5. To make a box using 2 layers of aluminium foil: Fold 4 sides to make 18cm x 12cm bottom. Open the folded sides 90 degrees to make walls on four sides, pinching the corners and folding it to one side. Please see the step by step photos in blog.
6. When I want to make the surface of the mince mixture perfectly flat, I place a sheet of cling wrap over mince, lightly press and use a small empty box/container with flat bottom to make the surface even.
7. Stick a thin bamboo skewer into the middle of the meatloaf and remove it. If the skewer is clean and not sticky, the meatloaf is cooked through.
8. This will make about 3cm (1 3/16") cubes. It is up to you how large/small you would like to cut into.
9. Noshidori keeps about 4 days in the fridge. This is one of the reasons why it appears in the New Year's celebration feast as the same foods are served for a couple of days.
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Reviews from the Original Source
Great recipe! Such lovely delicate flavours!!! I have to admit I just made it for myself so did not go with the chessboard pattern. But I loved it for dinner & lunch and again :-))
Hi Yumiko,
I'm in the UK and I made this as an appetiser for a Christmas feast for 14 friends just before Christmas. It was delicious and the feedback was superb, everybody was amazed at the depth of flavor and I was amazed how easy it was to make. A definite 5 stars from me and will definitely be making this again. I love yours and Nagi's site and I'm looking forward to making more of your delicious recipes too.
Naomi, what a great and informative post. I love and have eaten many Japanese meals, but never ran across this one. What fun it will be to make this next Sunday for our monthly Sushi Potluck. This will be perfect as we have a couple of dinners who turn their nose up at raw fish. There loss, my gain. Thanks for posting.
Mum!!! How come you've never made this for US before???!!!
Did you make this recipe?
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