Vegetable meatballs
Serving Size
5 people
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
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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