●POT STEAMED MEAT BALLS
AND WHITE RADISH
-----Butaniku dango to daikon no nabemushi
＜Ingredients(for four)＞
Meat ball
400g block flank pork meat
1 egg
1 tablespoon starch
1 teaspoon salt
2 tablespoons ginger juice
1/4 water
600g white radish
100g pickled takana leaves
simmering liquid
1 kelp sea weed(10 cm in length)
2 red pepper
1 cup sake
4-6 cups water
1 tablespoon soy sauce
frying oil
1)Roughly chop up the flank meat into large cubes
and mash the meat
with a kitchen cleaver as to blend the whole block.
2)Place the minced meat into a bowl work the mixture
with hand until it if
fine. Then add egg starch, salt, ginger juice and water
in that order while
mixing well between adding. The mixture should be soft
and smooth when done.
3)Just like making a hamburger, to make meat balls take
the mixture and
throw it against the other palm and while doing so
making the paste into
a round ball. Throwing it against the palm eliminates
any air left in the paste.
Make about 6 to 8 meatballs from the paste.
4)Heat the frying oil to about 170-180 degree celcius
and place the meat
balls in the oil. When the surface is browned take
them out even if they
seem like the middle is uncooked.
5)Place the fried meat balls and the white radishes(which
were cut into half
moon shapes-cylindrical vegetables cut in half lengthwise
and then sliced
crosswise) into a pan then add the kelp, red pepper,
sake and water enough
to cover up the ingredients in the pan. Heat over medium
heat until it
comes to a boil. Then with a net scoop remove any scum
on the surface.
Add the soy sauce and place a lid.
6)Place the pan with the lid into a preheated oven of
a 180 degrees celcius
and steam simmer for about 1 hour and a half. If during
that process too
much liquid evaporates, add water.
7)Cut and wash the pickled takana leaves. Submerge in
water to remove
its strong flavor and squeeze to eliminate excess water.
Right before
serving, add the takana leaves and simmer together
briefly.