Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tender and juicy low-cal chinese meatballs. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tender and Juicy Low-Cal Chinese Meatballs is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tender and Juicy Low-Cal Chinese Meatballs is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook tender and juicy low-cal chinese meatballs using 26 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Tender and Juicy Low-Cal Chinese Meatballs:
- Make ready Meatballs:
- Take 200 grams Pork mince (mixed with beef mince is also OK)
- Prepare 1/4 Onion (large)
- Make ready 1 dash Ginger (grated)
- Take 4 tbsp Panko
- Make ready 1 tbsp Katakuriko
- Get 1 Egg
- Get 1 tbsp Sake
- Take 1/2 tbsp Soy sauce
- Prepare 1/2 tsp Salt
- Prepare 1 Pepper
- Get For the sweet & hot soy sauce:
- Make ready 2 tbsp ● Soy sauce
- Make ready 2 tbsp ● Mirin
- Get 1/2 to 1 tablespoon ● Sugar
- Take 1 tbsp ● Sake
- Make ready 1 ● Umami seasoning (such as Ajinomoto)
- Prepare 100 ml ● Water
- Get For the sweet vinegar sauce:
- Prepare 2 tbsp 〇 Soy sauce
- Take 2 tbsp 〇 Sugar
- Take 1 tbsp 〇 Sake
- Get 1 tbsp 〇 Vinegar
- Take 100 ml 〇 Water
- Take 1 as required Katakuriko
- Prepare 2 tsp Sesame oil (or vegetable oil)
Instructions to make Tender and Juicy Low-Cal Chinese Meatballs:
- Combine the meatball ingredients, and mix well.
- Add some more panko if the mixture is too soft. The resultant meatballs taste better with a softer meatball mixture.
- Boil water, add salt and sake (not listed in the ingredients), and boil the meatballs. The meatball mixture is quite soft, so shape the mixture into balls right before placing them in the hot water.
- Look at Helpful Hints as to how to boil the meatballs. Drain the meatballs in a colander after they are cooked through.
- Pat dry the meatballs with kitchen paper. Coat the meatballs with katakuriko evenly. Make any size of meatballs to your taste.
- Heat the sesame oil in a frying pan and brown all the sides of the meatballs to allow them to have a good colour and flavour.
- I fry the meatballs after boiling them, but you don't need to do this. After boiling the meatballs, coat them with the sauce. In this case, thicken the sauce with katakuriko dissolved in water.
- After the meatballs are browned, add the sauce ingredients of your choice. Simmer slowly over a low heat to let the meatballs absorb the sauce.
- The katakuriko coating the meatballs thickens the sauce. Reduce the sauce to let it coat the meatballs.
- Once the sauce is shiny, it is ready. Garnish with the thinly sliced white part of a Japanese leek or sprinkle with sesame seeds to finish.
So that’s going to wrap it up for this special food tender and juicy low-cal chinese meatballs recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to tender and juicy low-cal chinese meatballs cooking. Go on get cooking!