Here's a recipe which sounds better in Japanese, "niku dango", than in English - plain old meat balls! But Niku Dango are actually far from plain - they're made of minced pork cooked in a sweet soy sauce. They'll grace any dinner table or you can just pop them in a lunch box for a nourishing midday meal. Alternatively, you can also put these on skewers & cook them over the barbecue. I've truly never come across anyone who doesn't like them. Not only do kids love them, but they are simple enough for kids to get their hands dirty and make them too. Pair with a bowl of white rice and a salad - nutricious and delish as well. What more can I say, except...you can find the written recipe just below and the Youtube video tutorial by clicking Niku Dango or scroll to the bottom of the page!
happy cooking! kurumi XXXX.
ingredients:
(makes 16-18 meatballs)
for the meat balls:
300g pork mince
60g onion, minced
1/4 tsp salt
1 tsp cornflour
1 small egg, beaten
for the sauce:
1 tbsp water
1 tsp cornflour
1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
veg oil for shallow frying
how to:
to make the meat balls:
mix the minced pork, onion and salt well in a bowl
add the cornflour and mix
add the egg and mix again
rub a lttle oil your hands and form the mixture into 15-18 meat balls
fill a frying pan with 5mm of veg oil and fry the meat balls for 2-3 mins
turn the balls over and fry for another 2-3 mins - make sure they are cooked well
remove the balls to some kitchen paper
to make the sauce:
put the brown sugar, mirin, soy sauce, water & cornflour in a pan and mix
add the meat balls and coat with the sauce
your niku dango meatballs are ready. serve with a bowl of Japanese rice
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