Name: Itadori Meatball Recipe: Juicy Asian Chicken Flavor
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 5 dried shiitake mushrooms (about 25 g); ¼ cup hot water (to rehydrate mushrooms); 500 g ground chicken (you may use mix dark + breast meat); 1 egg (large); 1 inch fresh ginger, grated; 3 cloves garlic, minced; 2 green onions (scallions), finely chopped; 3 tsp soy sauce; 4 tsp oyster sauce; 3 tsp sesame oil; ½ tsp salt; 1 tsp white pepper (or regular pepper); 3 tbsp panko breadcrumbs (or plain breadcrumbs).

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When I first stumbled across Itadori’s meatballs in a scene from Jujutsu Kaisen, I got curious: could a simple meatball dish—chicken-based and gentle—be as comforting and flavorful in real life as it looked on screen? And so I set out to create my own Itadori Meatball Recipe in my kitchen, using ground chicken and Asian seasonings, to turn that anime moment into a cozy meal.

Over time, I tweaked it to balance flavor, texture, and ease, and now it’s one of my favorite dinners to make (and meal-prep for busy days).

In this post, I’ll walk you through every step—from soaking dried shiitake to simmering in savory gravy sauce. You’ll get real kitchen tips, variations, and a connection to the flavors behind the dish. Let’s get cooking (together)!

Homemade Itadori Meatball Recipe In 40 Minutes

A comforting Asian chicken meatballs dish simmered in a light savory gravy sauce — this Itadori Meatball Recipe is perfect for cozy dinners or meal-prep.

Recipe Overview

Prep Time: About 20 minutes (plus time to rehydrate mushrooms)
Cook Time: Around 12–15 minutes simmering
Total Time: About 35–40 minutes
Cuisine: Japanese-inspired / Asian
Course: Main dish or dinner
Yield: Makes about 20–24 meatballs (4–6 servings)
Calories Per Serving: Around 250–300 kcal (varies with sauce and portion size)

Ingredients

Here’s the full list you’ll need. Read the Ingredient Notes below for tips or substitutes.

For The Meatballs

5 dried shiitake mushrooms (about 25 g)
¼ cup hot water (to rehydrate mushrooms)
500 g ground chicken (you may use mix dark + breast meat)
1 egg (large)
1 inch fresh ginger, grated
3 cloves garlic, minced
2 green onions (scallions), finely chopped
3 tsp soy sauce
4 tsp oyster sauce
3 tsp sesame oil
½ tsp salt
1 tsp white pepper (or regular pepper)
3 tbsp panko breadcrumbs (or plain breadcrumbs)

For The Broth & Gravy Sauce

800 ml dashi stock / or substitute chicken broth + water

4 tbsp soy sauce
3 tbsp mirin / or 2 tbsp mirin + 1 tbsp sugar
2 tbsp sake (optional)
2 tbsp white miso
1 tbsp cornstarch + 2 tbsp water (to make slurry)
Peanut oil (or neutral oil) for browning

Optional Vegetables / Garnish

Sliced carrots, green onions, mushrooms, spinach
Sesame seeds
Fresh herbs (like cilantro or parsley)

Ingredient Notes & Substitutes

If you can’t find dashi stock, use low-sodium chicken broth and add a bit of kombu or kelp if available.

For oyster sauce, you may use a vegetarian oyster alternative if needed.
You can skip or reduce sake if unavailable—just adjust with a little extra mirin or water.
If your meatball mix feels too wet, chill in fridge 10 minutes, or add more panko breadcrumbs.

If you prefer—use ground turkey, or part pork + chicken, though the classic is chicken meatball style.

What Is The Secret Ingredient In Meatballs?

In my experience, the secret ingredient is soaking shiitake mushrooms and using the soaking liquid (as part of the “liquid” in the mix). That adds umami and moisture.

Many meatball recipes rely only on water or broth, but that mushroom soaking liquid carries depth of flavor. It helps your meatball absorb taste from within, not just outside. When I first tried without it, the meatball texture felt flat; after I included it, my family said they tasted “meatball with soul.”

Beyond that, the balance between soy sauce, garlic, ginger, and sesame oil defines much of the “Asian chicken meatballs” character. And finally, the finishing gravy sauce ties everything together.

Instructions: Step By Step

Here’s how I make this dish in my home kitchen. I talk you through timing, what to watch, and little tips from my trials.

1. Rehydrate Shiitake & Prep

Place dried shiitake mushrooms in a small bowl. Pour ¼ cup hot water over them and let sit for ~15 minutes until softened.

Once soft, finely chop the mushrooms, and reserve the soaking liquid (strain it to remove grit).
In your kitchen, gather all ingredients so you’re not scrambling mid-cook.

2. Make The Meatball Mixture

In a mixing bowl, combine ground chicken, chopped mushrooms, egg, grated ginger, minced garlic, chopped green onion.

Add soy sauce, oyster sauce, sesame oil, salt, pepper, panko breadcrumbs, and 2 tbsp of the mushroom soaking liquid.
With clean hands or a silicone spatula, mix everything well until it holds shape. Be gentle—you want the mix to be cohesive but not overworked.
If the mixture feels too loose, chill 10 minutes in fridge or add a little more panko.

Shape into small balls (about 1 to 1¼ inch diameter). You should get ~20–24 meatballs.

3. Brown The Meatballs

Heat a shallow layer (~2 tbsp) of peanut oil in a heavy skillet over medium heat.
Gently place the meatballs in the skillet, leaving a little space between. Don’t overcrowd.

Brown them on one side (2–3 min), then flip and brown the other side. You don’t need to cook them fully through—just get a light golden crust. Use a spatula carefully so they don’t break.

4. Simmer In Broth + Finish With Gravy Sauce

In a separate pot, bring your broth (dashi or chicken) to simmer. Add soy sauce, mirin, sake (if using).
Stir in white miso (dissolve it well), then gently slide the browned meatballs into the broth.

Cover, lower heat, and simmer 10–12 minutes until meatballs are cooked through.
After that, lift the meatballs gently into a large bowl or serving dish.
To thicken, mix cornstarch + water to make a slurry, then pour that into the remaining broth, stirring until the liquid thickens into gravy sauce (watch carefully—it thickens fast).

Pour the thickened gravy sauce back over the meatballs (or add meatballs back to pot to coat them well).

5. Add Veggies & Garnish

If you like, you can add sliced carrots, mushrooms, or spinach to the broth at the end and simmer a few more minutes so they cook just right.
Garnish with sliced green onions, sesame seeds, or fresh herbs.

6. Serve & Enjoy

Serve in a warm bowl. The meatballs soak up the gravy sauce. The texture should be tender with a slight bounce (from panko and the gentle cooking). You’ll get a warm, savory taste with subtle hints from mushroom, ginger, and soy.

Pairing & Serving Suggestions

Serve over steamed white rice or Japanese short-grain rice—letting the gravy seep into the bowl.
You may accompany with simple sides like steamed bok choy, blanched spinach, or sautéed greens.

A bowl of miso soup or light clear broth soup fits well.
Sprinkle sesame seeds or a tiny splash of toasted sesame oil just before serving.
For a fresh contrast, serve with a side salad dressed in rice vinegar + sesame oil.

Personal Touch & Expert Tips

I often make a double batch and freeze half. That’s my go-to meal-prep trick.
Use wet hands when shaping meatballs (dip palms in water) to prevent sticking.
Don’t rush simmering—gentle heat helps meatball absorb flavor; a rolling boil might break them.

Taste the broth before thickening—if too salty, dilute with water or add a splash of mirin or sugar.
If your meatball texture becomes too dense, reduce panko slightly next time or increase the liquid a bit.
Use a silicone spatula or flexible turner—helps lift meatballs without tearing.

Frequently Asked Questions

Can I Skip The Shiitake Mushrooms?

Yes, you can skip or reduce them, but you’ll lose some of that deep umami character. If skipping, maybe add a bit more broth or a splash of mushroom soy sauce to compensate.

How Do I Store Leftovers?

Place leftover meatballs and gravy in an airtight container. Refrigerate for up to 3–4 days. Reheat gently over low heat, adding a little water if the sauce is too thick.

Can I Freeze This Dish?

Yes. Freeze cooked meatballs (without sauce or with sauce in freezer-safe container) for up to 2–3 months. Thaw overnight in fridge and reheat. If sauce has thickened too much, stir in a bit of broth or water.

How Can I Tell When Meatballs Are Cooked Through?

Cut one in half to check—no pink inside. Or use an instant-read thermometer: internal temp should reach ~74 °C (165 °F). The gravy sauce should coat the meatball and not drip too thin.

Can I Bake The Meatballs Instead Of Pan-Frying?

Yes. Preheat oven to ~200 °C (400 °F). Place meatballs on a parchment-lined tray, bake ~15 minutes, then finish by simmering in broth and thickening as directed.

I hope this Itadori Meatball Recipe brings a little slice of comfort and fun into your kitchen. It’s not just about nostalgia or anime—it’s about flavor, warmth, and a dish that feels like a hug on a busy day. Try it, tweak it to your taste, and let me know how it turns out in your kitchen.

If you share a photo or feedback, I’d absolutely love to hear your version. And if you want another recipe in this style or more chicken meatball ideas, tell me—I’d be happy to cook up something new together. Happy cooking!