Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 medium white onion

• 3 medium chicken thighs

• 3 medium russet potatoes

• 2 large carrots

• 1/2 cup stock

• 2 cups water

• 3 tbsp curry powder

• 1 tsp turmeric

• peanut oil

• 1/4 tsp corn starch

• corn starch slurry

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1/4 cup dry sake

• 2 tbsp miso paste

• kosher salt

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 medium white onion

• 3 medium chicken thighs

• 3 medium russet potatoes

• 2 large carrots

• 1/2 cup stock

• 2 cups water

• 3 tbsp curry powder

• 1 tsp turmeric

• peanut oil

• 1/4 tsp corn starch

• corn starch slurry

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1/4 cup dry sake

• 2 tbsp miso paste

• kosher salt

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 medium white onion

• 3 medium chicken thighs

• 3 medium russet potatoes

• 2 large carrots

• 1/2 cup stock

• 2 cups water

• 3 tbsp curry powder

• 1 tsp turmeric

• peanut oil

• 1/4 tsp corn starch

• corn starch slurry

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1/4 cup dry sake

• 2 tbsp miso paste

• kosher salt

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 medium white onion

• 3 medium chicken thighs

• 3 medium russet potatoes

• 2 large carrots

• 1/2 cup stock

• 2 cups water

• 3 tbsp curry powder

• 1 tsp turmeric

• peanut oil

• 1/4 tsp corn starch

• corn starch slurry

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1/4 cup dry sake

• 2 tbsp miso paste

• kosher salt

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Bookmark the recipe here (out March 5th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 medium white onion

• 3 medium chicken thighs

• 3 medium russet potatoes

• 2 large carrots

• 1/2 cup stock

• 2 cups water

• 3 tbsp curry powder

• 1 tsp turmeric

• peanut oil

• 1/4 tsp corn starch

• corn starch slurry

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1/4 cup dry sake

• 2 tbsp miso paste

• kosher salt

Hello hi everyone! Wesley here. This is a recipe for a Japanese curry that I've been tweaking for several years now, and was actually one of the very first recipes that I published on this channel. In that original recipe, a number folks pointed out some issues with consistency and flavor, and I've been itching for redemption ever since.

I also thought I'd use this as an opportunity to add to our Bay Area Restaurant Hack series, and pay homage to a local legend around town, which is the Bazaar Cafe in San Francisco. In addition to their legendary curry, this place is also particularly special to me for its reputation as a launching ground for many local musicians and songwriters (myself included). Hope you try it!

It will be out on Friday March 5, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!