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April 28, 2018

Japanese style pork meatballs – amakara

Japanese style pork meatballs – amakara

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Persons

5

Japanese style pork meatballs – amakara

Ingredients

600g ground pork
1 carrot - finely chopped
1 onion - finely chopped

- Ingredient A -

1 tbsp ginger powder
1 tsp kosher salt
1 tsp garlic powder
1 tbsp cooking white wine
3 tbsp katakuriko / potato starch

- For the sauce -

3 tbsp cooking white wine or cooking sake
3 tbsp sugar
4 tbsp soy sauce
4 tbsp ketchup
2 tbsp black vinegar or apple cider vinegar or rice vinegar
8 tbsp water
1 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water

Instructions

1. In a bowl, add ground pork, carrot, onion and the ingredient "A" and knead until well combined and sticky.
2. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :) Shape the meat mixture into small balls and place in the oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
3. In a skillet, combine all the sauce ingredients and mix them together over a low heat. Place the meatballs and bring it to boil. Once it is boiling, reduce the heat to low, stirring occasionally for about a few minutes. Pour the dissolved katakuriko and mix gently until the sauce is thickened.
Serve hot!

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April 8, 2018

Egg in meatballs

Egg in meatballs

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Persons

5

Egg in meatballs

Ingredients

350g ground beef
18 quail eggs
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
2 onion - finely chopped
250g - spinach - finely chopped

- Ingredient A -

1 tsp kosher salt
1 tsp bouillon beef - powder
1 tsp garlic powder
1/2 tsp sugar
1 egg
2 tbsp katakuriko/potato starch

For the sauce

4 tbsp white wine or cooking sake
4 tbsp soy sauce
2 tbsp sugar
2 1/2 tbsp ketchup
1 tbsp jam ( apricot, strawberry...)
1/2 tbsp worcestershire sauce
1 tsp dashi powder

Instructions

1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.

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February 21, 2018

Vegetable meatballs

Vegetable meatballs

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Serving Size

5 people

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Vegetable meatballs

Ingredients

- Ingredient A -

500~800g ground pork
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
about 500~800g (same quantity of pork) your favorite vegetable - finely chopped / drain well
(ex : brown mushroom, cabbage, onion, carrot, bell pepper, eggplant, leek etc...)

- Ingredient B -

1 tsp ginger powder
1 tbsp soy sauce
2 tbsp mayonnaise
50~60g panko / bread crumbs
1/2~1 tsp fine salt

- Ingredient C -

30ml white wine
8g dashi powder
250ml water
25g sugar
1 1/2 tbsp soy sauce
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

1. In a large bowl, add all ingredient A and B, mix and knead the mixture until it becomes smooth and elastic.
2. Form meat mixture into small round and deep-fry in hot oil until lightly golden. No need to cook through, as we will cook them again in the sauce.
3. In a frying-pan, add ingredient C and bring it to boil. Place the meatballs gently and simmer for about 10 mins. Turn the heat to high and thicken the sauce with katakuriko/potato starch dissolved in water.
Serve hot!

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February 1, 2018

Coconut meatballs with bechamel sauce

Coconut meatballs with bechamel sauce

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Persons

5

Coconut meatballs with bechamel sauce

Ingredients

- Ingredient A -

650g ground beef
2 garlic cloves - finely chopped
15g fresh ginger - finely chopped
2 onions - finely chopped
1 tomato - chopped
20g shredded coconut (unsweetened)
1 tsp ginger powder
1 tsp sugar
1 tsp fine salt
2 tbsp katakuriko/potato starch

For the bechamel sauce

35g unsalted butter
30g plain flour
350 - 400ml milk
125g sour cream
1 tbsp heavy cream (optional)
1/2 tbsp soy sauce
1 tsp salt or more if you desired
1 tsp sugar

Instructions

1. In a large bowl, add all the ingredient A and mix well. Knead mixture with hands until it becomes smooth and elastic.
2. Shape meatball mixture into small balls. Heat up some cooking oil in a wok or pot on medium-high. When the oil is hot, place the meatballs into the frying pan gently. Fry them, turning till browned on all sides and cooked through. Set aside.
3. Make the bechamel sauce In a medium saucepan, heat the butter over medium-high heat until melted completely. Add the flour and stir them together until smooth. Reduce the heat to medium, and then pour the milk a little at a time, whisking constantly, until the mixture thickens and smoothens. Add sour cream, heavy cream (optional), soy sauce, salt, sugar and mix well. Remove from the heat.
4. Dress the meatballs with the bechamel sauce.

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December 21, 2017

Chicken Burgers

Chicken Burgers

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Persons

5

Chicken Burgers

Ingredients

450g ground chicken
3 garlic cloves - finely chopped
40g fresh ginger - finely chopped

- Ingredient A -

25g basil leaf
50g cashew nut
2 tbsp olive oil
200g cabbage - finely chopped
1 egg
50g panko/bread crumbs

- Ingredient B -

1 tbsp tamarind paste
1 tsp fine salt
1 tsp turmeric powder
1 tsp ginger powder
1 tsp sugar
dash of pepper to taste

For the sauce

1 tbsp tsuyu/soup base
1 1/2 tbsp heavy cream
1 1/2 tbsp ketchup

Instructions

1. Put the ingredient A (basil, cashew nut, olive oil) into your food-processor and pulse several times (scrape down the sides if need). Repeat until smooth paste. Set aside.
2. In a large bowl, add garlic, ginger, ground chicken, cabbage and the basil paste (Ingredient A) and mix well to combine evenly.
3. Now add egg and panko/bread crumbs. Mix well to combine evenly.
4. Heat the vegetable oil in a fry pan, and shape the portion with your hands into a patty about 8 cm in diameter. Place the patty onto the pan over medium-high heat. Cook both sides until lightly browned. Then simmer (for about 15 mins) with a lid or cook all the way through over gentle heat.
5. Meanwhile make the sauce : In a small cup, just add all the sauce ingredient and mix.
6. Transfer the burger to the plate and pour the sauce over the hamburger, serve hot!

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