Tag Archives: 肉団子

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Japanese Cuisine: Carrot Meatballs

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Meatballs, or Meat Balls, are a universal favourite.
They can be conceived in a simple and healthy way as shown in Japanese home cooking:

Carrot Meatballs!

INGREDIENTS: for 4 people

-Minced pork: 500 g
-Egg: 1
-Carrot: 1
-Onion: 1 small
-Daikon: as appropriate/sliced into thin quarters
-Panko/Breadcrumbs: 50 g
-Cornstarch: as appropriate
-salt: 1/2 teaspoon
-Sugar: 2 tablespoons
-Soy sauce: 2 tablespoons
-Water: 450 cc/ml
-Bouillon powder: 2 teaspoons

RECIPE:

-Cut the onion into thin slices. Drop them inside an oven-resistant dish. Cover with cellophane paper. Cook in microwave oven for 2 minutes at 600 Watt. Let cool down completely.

Grate carrot and mix with minced pork.

Add salt, onion, egg and breadcrumbs. Mix well.

-Shape meatballs and cover and roll them into cornstarch.

-In a large pan, bring water to boil.
Lower fir to small. Add bouillon, soy sauce and sugar to make a soup. Mix well.
Drop in sliced daikon and meatballs.
Simmer gently until properly cooked.
Serve hot topped with some greens!

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Kimchi Meat Balls in Sweet & Sour Sauce

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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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Japanese Cuisine: Deep-fried Meat Balls

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Meat balls are easy to make and they arepopular all over the world!
The difference resides in the way of cooking and ingredients.
Here is a favourite Japanese recipe you can enjoy all year round with Japanese sake, shochu or beer!

Deep-fried Meat Balls!

INGREDIENTS:

-Minced pork: 400 g
-Green leeks: 1 tablespoon (finely chopped)
-Ginger juice: half a teaspoon
-Grated garlic: half a teaspoon
-Egg: 1
-Japanese sake: 1 tablespoon
-Salt: half a teaspoon
-Soy sauce: 1 tablespoon
-Sesame oil: 1 teaspoon
-Cornstarch: 2 tablespoons
-Flour: 2 tablespoons

-Deep-frying oil

-Greens/green leaves: for decoration

RECIPE:

-Mix well all ingredients in a larg bowl.

-Shape balls of your preferred size (small is best!)

-Deep-fry. Now if the oil is too hot, only the outside will be well-cooked. Deep-fry at about 170 degrees Celsius and slowly/long enough to allow the inside to be well-cooked.

-As they are tasty enough as they are, just add a few greens and serve!

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Japanese Cuisine: Stewed Pork in Black Rice Balls

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One more dish we had yesterday at Uzu Ｉzakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.

It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.

Another treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

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