This Niku-Dango No Amakara-ni (Japanese Pork Meatballs in Sweet Soy Sauce) is definitely a keeper. You can serve this meatballs for appetizer or even squash this yummy morsels between two buttered slices of bread and you’re definitely in heaven!
NIKU-DANGO NO AMAKARA-NI (Japanese Pork Meatballs In Sweet Soy Sauce)
sourced from Japanese Cooking for Two by Kurumi Hayter
1kg pork mince
100g leek, finely chopped
4 tbspn cooking sake
1/2 tspn salt
4 tbspn corn flour
Sauce: 16 tbspn water, 4 tbspn cooking sake, 4 tbspn mirin, 4 tbspn sugar, 4 tbspn soy sauce and 8 tspn corn flour
cooking oil for deep frying
*used U.S measuring cups & spoons
~ I’ve used the tender part of the leek for this recipe. Combine pork mince, leek, sake, salt, eggs and corn flour. Knead the mixture with your hand until the mixture becomes sticky and well combined. Measure approximately 4 teaspoons of mixture and form into a ball. Make the same sizes of meatballs until all the mixture are finished (approx. 73 pieces). Lay all your meatballs on a large serving tray or platter so that they don’t stick to each other.
~ Heat your cooking oil in a medium saucepan on high heat. Once the cooking oil is hot enough for deep frying lower the heat into medium-high. Deep fry the meatballs into 7-8 pieces per batch until golden brown. Place the cooked meatballs in a bowl lined with kitchen paper towels to remove the excess oil.
~ Pour all the sauce ingredients together in a measuring jug and stir till everything are well combine. Heat your frying pan and pour in your sauce mixture.
~ Keep stirring the sauce mixture until it boils and then bring the heat down so that the sauce is just barely simmering. By this time the sauce appearance will turn from a dull sheen to a glossy glaze. It will thicken up and this is where you add in your pork meatballs. Stir the meatballs and sauce together till every meatballs are well covered with the sticky sauce. Serve this dish while it is still hot.
BEST WITH: Freshly steamed rice, buttered slices of bread or just enjoy it by itself….so moreish!
- You can make the pork meatballs the day before and assemble the sauce and reheat the meatballs just before serving.