Tag Archives: 団子

Japanese Chicken Meatballs and Rice Vermicelli Soup

I love chicken and meat balls!
Now, if you can make them healthy, so much the better!
Here is a recipe that you can use both as an appetizer or as a main dish:

Japanese Chicken Balls and rice vermicelli Soup!
Note that yam is used to make the meatballs light and tender!

RECIPE: For 2~ people

-Minced chicken (any part of the animal is fine): 300 g
-Yam/yamaimo/山芋: 5 cm-long piece
-Eggs: 2
-White leek: half and finely chopped
-Water: 600 cc/ml
-Chicken soup bouillon powder: 2~3 teaspoons
-Japanese sake (or whit wine if unavailable): 1 tablespoon
-Freshly grated ginger: as appropriate
-Salt & pepper: according to preferences!
-Rice vermicelli/Haruzame/春雨: 100 g
-Carrot: 3 cm-long piece (cut to preference)
-Green leek: as appropriate (cut/chopped to preference)

RECIPE:

-Grate the yam into a bowl. Chop the white leek finely and add with minced chicken and egg. Mix well. Season with salt and pepper as you like (I personally don’t!).

-In a large pot pour and heat the water. Add salt, pepper, Japanese sake, grated ginger and chicken bouillon powder. Cook for a while to create a tasty soup.
During that time soften the rice vermicelli in lukewarm water and cut green leek and carrot to preferred size.

-When soup is ready add the carrot.

-Shape meatballs with spoons and drop them directly in the soup.
Lower fire and cover with a glass lid. Once the meatballs have come to the surface, add the rice vermicelli.

-Once the rice vermicelli are cooked add chopped green leeks and serve.
Either bring the pot onto the table and serve from it into bowls or serve directly into individual bowls or plates!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Japanese Cuisine: Mitarashi Tofu Dango/Mitarashi Sauce Tofu Balls

The Japanese are quite proficient at making all kinds of dango/団子/balls, be they made with meat or not.
This particular recipe does not call for meat and is very healthy.
Mitarashi sauce is a light Jpanese sweet and sour sauce.

Mitarashi Sauce Tofu Balls/みたらし豆腐団子

INGREDIENTS: For 8 balls

-All-purpose flour: 150~200g
-Onion + Carrot: 1/2 each finely chopped
-Egg: 1 (beaten)
-Water: 50 ml/cc

A: Dashi or bouillon powder: 1 small tablespoon
A: Soy sauce: 1 tablepoon
A: Sugar: 1 teaspoon
A: Pepper: as appropriate
A: Freshly grated ginger: 1 teaspoon
Salad oi: a apprpriate.

Mitarashi sauce:
B: Water: 200 ml/cc
B: Soy sauce: 2 small tablespoons
B: Dashi or bouillon powder: 1 teaspoon
B: Sugar: 2 tablespoons
B: Mirin/Sweet sake: 2 tablespoons
B: Rice vinegar: 1 tablespoon
Cornstarch: 1 tablespoon mixed in some lukewarm water

RECIPE:

-Mix xhopped carrot and onion, flour, beaten eagg and water. Add A ingredients and mix well.

-Wet your hands ands and make 8 balls.
Deep-fry slowly in oil at 160~170 degrees.

-Drop all B ingredients into a pan and heat till just before boiling point. Drop the balls in the sauce and cook over medium fire until balls are well coated. Add cornsatrch dissolved in lukewarm water and stir until the sauce is smooth.

Serve altogether in a serving dish topped with some chooped greens.
Easy, isn’t it?

Great with beer or Japanese sake or shochu!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English)

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Japanese Cuisine: Meat Balls, Chinese Cabbage & Rice Vermicelli Soup

The Japanese are very fond of two culinary delights, namely dango/団子 or meat balls and haruzame/春雨(Spring Rain) or rice vermicelli.
They do make for great and simple combinations.
How about the following one:

Meat Balls, Chinese Cabbage & Rice Vermicelli Soup

INGREDIENTS: For basic recipe. You can multiply it at will!

-Chinese cabbage: 6 leaves
-Pork belly: 80 g
-Chicken lean breast: 60 g
-Panko/breadcrumbs: 1 tablespoon
-Japanese sake: 1 tablespoon
-Fresh (if possible) ginger juice: 1/2 teaspoon
-Rice vermicelli/Haruzame (dry weight): 20 g
-Egg (beaten): 1/2
-Water: 3 cups/600 cc/ml
-Chicken bouillon: 1 cube or as appropriate, crumbled into powder.
-Salt: 1 teaspoon (can be varied according to preferences and priorities)
-Pepper: as appropriate

RECIPE:

-Chop the core of Chinese cabbage finely, and cut the leafy part in 5 cm square pieces.

-Humidify lightly the panko/breadcrumbs with lukewarm water if coarse. Us them as they are if they are fine.

-Drop the pork belly and chicken lean breast in a food processor and mince. Add the sake, panko/breadcrumbs, ginger juice, beaten egg and a little salt. Mix.

-Soften the rice vermicelli in slightly salted lukewarm water and drain.

-In a pan pour the water. Add cut Chinese cabbage, salt, pepper and chicken bouillon. Cover with lid and cook over a small fire until the Chinese cabbage has become translucent.

-Fashion balls with the processed meat. Add to the Chinese cabbage and cover with lid. Cook over small fire for up to 20 minutes.

-Add the rice vemicelli and cook for 3 more minutes.

-Serve as shown in above picture.
Add some finely chopped thin leeks for a “green” finishing note!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
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Japanese Cakes/Wagashi 12: Recipe-Dango/Sweet Dumplings

DANGO-1a
(Mitarashi Dango)

This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread + Butter, Eeyoreblues 27 and The Sophisticated Gourmet!

Japanese dango are not complicated, although it might be better to make a lot at a time!

INGREDIENTS:
-Rice (“Uruchi Kome”/normal Japnese round rice): 200g
-Water (for dango): 130cc
-Water (for sauce): 60cc
-Cornstarch: 1 teaspoon
-Sugar: 1 teaspoon
-Soy sauce: 2 teaspoons

RECIPE:

DANGO-RECIPE-1

Wash rice thoroughly.
If rice is no-wash type, skip 3 first steps.

DANGO-RECIPE-2

Once the rice washing water is coming out clean, drain rice and spread ontowel. Take off all excess humidity.

DANGO-RECIPE-4

Let the rice dry for two hours.

DANGO-RECIPE-3

Pour rice in Blender/mixer. First work the blender for only a few seconds at a time until all the rice has been broken completeley. Then blend three times 15 seconds at a time.

DANGO-RECIPE-5

If the rice does not turn into powder easily, sift rice as many times as necessary until all rice has been reduced to powder.

DANGO-RECIPE-6

Finish the job with mortar and pestle.

DANGO-RECIPE-7

Once the rice has been reduced completely topowder, work the pestle in for 5 more minutes.

DANGO-RECIPE-8

Add water and mix well with spoon.

DANGO-RECIPE-9

Divide into small portions and steam for 15 minutes.

DANGO-RECIPE-10

In a pan add cornstarch to water (for the sauce). keep stirring over a low fire. once the water has been become transparent add sugar and soy sauce and mix well until you obtain a smooth syrup. take off fire.

DANGO-RECIPE-11

Fill a glass with water and keep within arm’s reach.
Drop all the steamed dango paste into mortar.
Work dango paste with a wet wooden pestle.
Once the paste ahas been become sticky and elastic, form small balls (the operation should not last more than 10 minutes).
Wet them to prevent them from sticking to each other.

DANGO-RECIPE-12

Push a wet (important!) stick through the balls (4 or 5 at the most).
Grill the balls (or not) for better effect.
Serve them smeared with syrup.

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Japanese Cakes/Wagashi 11: Dango/Sweet Dumplings

DANGO-1a
(Mitarashi Dango)

Dango (団子) is a Japanese dumpling made from mochi-ko (rice flour), related to mochi. It is often served with green tea.
In Edo times, they were very popular at tea stands along the country roads.

Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce).

Types of dango:

There are many different varieties of dango which are usually named after the various seasonings served on or with it.

DANGO-2
Chadango: Green-tea flavored Dango.

DANGO-4
Dango served covered with anko

Actually, if you want to write all about Dango, you’d need to publish a whole book!

Chichi dango: Slightly-sweet light treats usually eaten as a dessert.

DANGO-1
Hanami dango: Also has three colors, Hanami dango is traditionally
made during Sakura-viewing season. Hence the name Hanami (Hanami means “flower viewing”; hana meaning “flower”, and mi meaning “to see”).

DANGO-1b
Kushi dango: Dango held by a skewer

DANGO-3
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.

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