Meatballs for Bentos
- 300 grams Ground beef and pork
- 1 Japanese leek (green part)
- 2 tsp Katakuriko
- 1 dash Salt and pepper
- 1 piece worth Juice from grated ginger
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Water
- 1 1/2 tbsp Sugar
- 2 tsp Katakuriko
- 2 tsp Vinegar (optional)
- 1 dash Vegetable oil
- Mix the ingredients together.
- Vinegar is optional!
- I usually doesn't put it in, but I do sometimes when we want a refreshing taste.
- Finely mince the green part of the leek.
- Tip: The white part of the leek is fine to use as well if there's no green part!
- You can also use scallions or different types of Japanese leeks.
- Put ground meat in a bowl, add the ingredients and knead well.
- Roll into about 3.5 cm balls.
- Heat a frying pan, add a little bit of vegetable oil, and place the rolled meatballs.
- Cook the meatballs while rolling them around to brown on all sides over medium or so heat.
- Once the meatballs are all browned, cover with a lid and cook for about 3 minutes over low heat.
- Remove the lid off and wipe off excess oil that seeped out of the meat with a paper towel.
- Tip: A lot of oil renders so remove thoroughly.
- Mix the ingredients from Step 1 thoroughly once more, and pour into the pan.
- Tip: The katakuriko will have settled to the bottom at this point, so it's necessary to stir it again before pouring into the pan.
- Stir using a heat-resistant spatula (or similar) and reduce the sauce.
- It's done once the sauce starts to thicken and form a coating around the meatballs!
- The meatballs, delicious even when cold, are done!
- Everyone loves this in bentos!
- This can be served for dinner of course, in addition to using them for bentos - and for lunch at home too of course.
- They are also great as drinking snacks, served with the finely shredded white part of a leek!
ground beef, japanese, katakuriko, salt, worth juice, soy sauce, mirin, water, sugar, katakuriko, vinegar, vegetable oil
Taken from cookpad.com/us/recipes/172187-meatballs-for-bentos (may not work)