One of the best things about living in a big city is encountering diversity on a daily basis.  People from all walks of life and all corners of the globe call Chicago home, and I consider their presence in my hometown to be a true asset and gift. Aren’t I lucky to have the world right outside my door?!

Some of my best mom friends in the city are from Argentina and Italy.  Evie loves their daughters Juana, Renata and Matilde; they inspire her (and me!) to practice Spanish on a daily basis!  Even little Mack can say “hola” and “agua” thanks to their influence.

I recently met Emiko, a lovely fellow mom who recently moved to Chicago from Japan.  Emiko’s adorable son Haruto is just a little older than Mack, so we easily relate to each other’s busy life of chasing after a toddler. Both of our boys are curious and friendly and very entertained by trains; I always find it interesting to note that kids are pretty much the same no matter where they are born!

Emiko invited us over for a Japanese lunch a few weeks ago.  Such a treat! She made delicious steamed vegetables, salmon rolls, fresh fruit and chicken meatballs.  From the moment we walked in to her apartment we were greeted with the smell of what turned out to be a most delicious meal.  Evelyn, who can be a rather picky eater, surprised me when she ate two (!!) salmon rolls. I’m looking forward to returning her hospitality…but I don’t know what to serve as a traditional American lunch…!!!

Emiko was so kind to translate and share her recipe for the meatballs.  Served along with rice and a nice salad, this dish would make a wonderful dinner.

Japanese Teriyaki – Tsukune

1b(450g)  ground chicken breast
1 oz.(28g) minced green onions
1 oz.(28g) minced onion
1/2  tablespoon fresh ginger
4 tablespoons potato starch
1/2 egg
1 1/2 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons salad oil
1 tablespoons white or red wine

Ingredients for the Teriyaki sauce
2 table spoons soy sauce
4 table spoons mirin
2 teaspoons sugar

1. Mix all the ingredients (except salad oil, wine, and ingredients for the sauce) in a bowl. Shape into 25 1.5-inch meatballs.
2. Heat up a steel pan over medium heat. Spread 2 tablespoons of salad oil in the pan.
3. When the pan just begins to smoke, line them up on the pan. When the bottoms become browned, turn them over and brown the other side.
4. Pour 2 tablespoons white or red wine, cover with a lid and steam the meatballs.
5. When the meat is cooked, pour the sauce and cook until the sauce is almost gone. Turning them over once.
6. Glaze the meatballs with the thickened sauce while the sauce is hot.