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Dans la lune

April 28, 2018

Japanese style pork meatballs – amakara

Japanese style pork meatballs – amakara

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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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