SHIZUOKA GOURMET

I found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure you will be able to expand on them.
As for today: Kimchi Meat Balls in Sweet & Sour Sauce

INGREDIENTS: for 2 people

Meat balls:

-Dried Daikon Kimchi: 100g
-Minced pork: 200 g
-Panko, Breadcrumbs: 2 tablespoons
-leek (finely chopped): 2 tablespoons
-Egg: 1
-Japanese sake: 1 tablespoon
-Pepper: a pinch
-Sesame oil: 1 and half tablespoons
-Cornstarch: 1 and a half tablespoons

Sweet & Sour Sauce:
-Japanese sake: 2 tablespoons
-Sugar: 2 tablespoons
-Soy sauce: 1 and half tablespoons
-Rice vinegar: 1 tablespoon
-Ketchup: 3 tablespoons
-Chicken bouillon powder: 1 teaspoon
-Cornstarch: 2 teaspoons
–Water (lukewarm): 1 and a half tablespoons

RECIPE:

-Separate the dried kimchi Daikon and chop finely

-Mix all the meat balls ingredients in a large ball and mix well until you obtain a smooth mixture. Shape balls small enough.

-Deep-fry meat balls on low (150 degrees Celsius) fire for 14~16 minutes until you obtain a nice colour and well cooked core.

-In a fry pan drop the sweet & sour sauce, except cornstarch and water. Bring to boil first, then lower fire. Add the corntarch dissolved in the lukewarm water. Drop in all themeat balls and stir until all are well-covered with the sauce.

Serve over a bed of lettuce and brocoli boiled in salted water.

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Tags: グルメ, レシピ, 美食, 肉団子, 静岡, Gastronomy, Gourmet, Japan, Japanese Cuisine, Kimchi, Meat Balls, Recipes, Shizuoka, 日本, 日本料理

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