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  • Niku Dango: Ingredients

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    友達友達
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    This recipe is for Niku dango, Japanese beef meatballs. The ingredients include beef mince, leek or spring onion, egg, panko breadcrumbs, salt, and pepper. The beef mixture is shaped into balls and deep fried, then pan fried without oil. A sauce of sake, mirin, sugar and soy sauce is added to coat the meatballs during the second frying. The meatballs can be frozen after frying and reheated by pan frying with a little oil.

    Original Description:

    food

    Original Title

    Niku Dango

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    This recipe is for Niku dango, Japanese beef meatballs. The ingredients include beef mince, leek or spring onion, egg, panko breadcrumbs, salt, and pepper. The beef mixture is shaped into balls and deep fried, then pan fried without oil. A sauce of sake, mirin, sugar and soy sauce is added to coat the meatballs during the second frying. The meatballs can be frozen after frying and reheated by pan frying with a little oil.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Niku Dango: Ingredients

    Uploaded by

    友達友達
    This recipe is for Niku dango, Japanese beef meatballs. The ingredients include beef mince, leek or spring onion, egg, panko breadcrumbs, salt, and pepper. The beef mixture is shaped into balls and deep fried, then pan fried without oil. A sauce of sake, mirin, sugar and soy sauce is added to coat the meatballs during the second frying. The meatballs can be frozen after frying and reheated by pan frying with a little oil.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Niku dango

    Ingredients
    300g beef mince
    1/2 leek or spring onion
    1 egg
    4tbs panko
    Salt & Pepper
    For the sauce
    1tbs sake
    4 tbs mirin
    1/2 tbs sugar
    4tbs soy sauce

    Procedure
    Chop the leek, beat the egg and mix all the other ingredients together. Shape into meat balls
    with your hands. Then deep fry until brown, and add to another pan for dry frying (no need for
    oil).

    At this stage, you can freeze the meat balls once theyve cooled for usage another day.
    If you cook from frozen, add a little oil to a hot pan when then fry to defrost.
    If you continue the recipe today, add 1tbs sake, 4 tbs mirin, 1/2 tbs sugar, 4tbs soy sauce
    to the pan with the meat balls and fry gently, ensuring each meat ball is coated well.

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