Japanese Meatballs in Sweet Soy Sauce (Niku Dango)
The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.
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READY IN: 50mins
YIELD: 16-20 meatballs
UNITS: US
INGREDIENTS
NutritionFor meatballs
- 8ounces ground pork
- 2
- 3
- 1tablespoon sake
- 1pinch salt
- 1⁄2beaten egg
- 1tablespoon cornflour
- 1teaspoon sesame oil (optional)
For the sauce
- 4tablespoons water
- 1tablespoon sake
- 1tablespoon mirin
- 1tablespoon caster sugar
- 1tablespoon light soy sauce
- 2tablespoons cornflour
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DIRECTIONS
- 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!
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