Japanese Meatballs In Sweet Soy Sauce Niku Dango Food

NIKUDANGO (JAPANESE PORK MEATBALLS) / 肉団子

Steps:

• Mix all the ingredients for the meatballs (minus the oil) in a bowl and mix well.
• Take about 1 tbsp of the meat mixture and roll into a ball. Repeat until you use up all the meat (it will be about 24 meatballs). *TIP*: wet your hands periodically to keep the meat from sticking.
• Heat oil in a deep frypan or pot to approximate 350° F.
• Gently drop each meatball into the oil. Fry in batches (do not overcrowd( for about 3-4 minutes (or until browned and cooked through).
• Transfer to a mesh tray or onto paper towels to drain excess oil.
• For the sauce, add all the sauce ingredients (except the cornstarch/water combo) in a small saucepan and heat over medium-high heat.
• When it starts boiling, reduce the heat on low and add the cornstarch/water mixture. Mix well until the sauce is thickened. Remove from heat.
• Pour sauce over meatballs, toss, and serve!

JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO)

Steps:

• Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
• Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
• Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
• Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
• Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
• Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
• Pour the meatballs with sauce onto a serving plate and serve!

TSUKUNE W/YUZU SAUCE (YAKITORI STYLE JAPANESE MEATBALLS)

Steps:

• In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
• Form into 72 (1-ounce) meatballs. Refrigerate.
• In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
• Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
• When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
• In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
• Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.

DANGO (SWEET JAPANESE DUMPLINGS)

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

PORK, MUSHROOM AND SOY SAUCE MEATBALLS

Steps:

• Preheat the oven to a moderate heat.
• Heat the oil in a sauté pan (preferably non-stick), add the onion and garlic, and sauté, while stirring, until the onion and garlic are soft but not browned.
• Add the chopped mushrooms and sauté, while stirring, until the mushrooms are just soft.
• Allow the onion, garlic and mushrooms to cool. If you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
• Combine the cooled mushroom mixture, minced veal/pork, egg, breadcrumbs, soy sauce, Greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
• Roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. You should get about 60 meatballs from the mixture.
• Place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
• Cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
• Add to soup or serve with your favourite spaghetti sauce over pasta.
• Chef's Note: These meatballs can be frozen. And unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.