Sweet & Sour Shiitake Meatballs
Add the Umami taste of Shiitake to meatballs. Add some color with vegetables too. By adding moisture like the Shiitake rehydrating liquid when kneading the meatballs, it will turn out plump and fluffy. Knead the minced meat well until it becomes sticky. Deep fry the vegetables as they are for about 10 seconds and the meatballs for 3–4 minutes until they are cooked.
Recipe provided by: Hattori Nutrition College
Ingredients
(4 servings)
(40 minutes)
-
300g
Minced pork
-
10
Dried Shiitake-A
-
1/2 tsp
Salt-A
-
A pinch of
Pepper-A
-
1 tsp
Ginger (finely chopped)-A
-
5cm (15g)
Spring onions (finely chopped)-A
-
2 tsp
Sake-A
-
50ml
Shiitake soaking water-A
-
1
Beaten egg-A
-
1 Tbsp
Potato or corn starch-A
-
1/2
Onion
-
80g
Lotus root
-
1/2 (50g)
Red bell pepper
-
2 (80g)
Green bell peppers
-
as necessary
Deep fryer oil
-
240ml
Vinegar-B
-
150ml
Shiitake soaking water-B
-
6 Tbsp
Tomato ketchup
-
1 & 1/2 Tbsp
Soy sauce-B
-
1 & 1/2 Tbsp
Honey-B
-
2 Tbsp
Sugar-B
-
1 tsp
Ginger (finely chopped)-B
-
5cm
Spring onions (finely chopped)-B
-
as necessary
Vegetable oil
-
as necessary
Potato or corn starch dissolved in water
-
1 tsp
Sesame oil
-
Steps
1
Rehydrate the dried Shiitake, squeeze out excess water, cut in half, roughly dice half of it, and leave the rest halved. (Add the diced Shiitake into the minced meat and serve the rest as side vegetables)
2
Cut the onion, lotus root, and bell peppers into bite-size pieces.
3
Add the minced pork and A to a bowl, knead well, and make meatballs measuring about 3cm in diameter (about 16 meatballs)
4
Heat the frying oil to 180℃ and deep fry the vegetables and meatballs.
5
Heat up vegetable oil in the frying pan and stir fry the spring onions and ginger in ◎ until fragrant.
6
Add the B seasoning and bring to a boil. Then, add 4. and simmer for 1–2 minutes before thickening the sauce with the starch slurry.
7
Once the sauce thickens, pour a ring of sesame oil and serve on a plate.
