Meatball | Dans la lune

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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