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Deep-fried Nikudango

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Meat dumplings (meatballs) are called nikudango in Japan. These nikudango are made with pork, shiitake, negi, and edamame and are deep-fried. I used edamame to add a crunchy texture and a nice color to the dumplings. Deep-fried nikudango are often served with thick ankake sauce.
http://image.rakuten.co.jp/otakou/cabinet/nikudango/nikudango-zentai.jpg
(Deep-fried Nikudango Recipe / Image)

Ingredients
(2 servings)

* 1/2 lb ground pork
* 1 small egg, beaten
* 1 shiitake mushrooms, finely chopped
* 2 Tbsp finely chopped negi or leek
* 1/4 cup boiled and shelled edamame, finely chopped
* 2 tsp soy sauce
* 1 tsp grated ginger
* For sauce:
* 1/2 cup dashi
* 1 Tbsp sake
* 2 tsp soy sauce
* 1 tsp mirin
* 2 tsp katakuriko or corn starch, mixed with 2 tsp of water
* *vegetable oil for frying

Preparation

1. Put pork and egg in a bowl and mix well by hand.
2. Add shiitake, negi, and edamame in the meat mixture.
3. Season with soy sauce and grated ginger and mix well.
4. Make round dumplings.
5. Heat oil to about 340-350 degrees F in a deep pan and deep-fry dumplings until cooked through and browned.
6. Drain on paper towels.
7. Put dashi, sake, soy sauce, and mirin in a small pan and bring to a boil.
8. Pour katakuriko and water mixture and stir quickly.
9. When the sauce is thickened, stop the heat.
10. Serve dumplings on a plate and pour sauce over them.

By JS on Apr 2, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。