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Receta Japanese Cuisine: Deep-fried Meat Balls
by Robert-Gilles Martineau

Japanese Cuisine: Deep-fried Meat Balls

Meat balls are easy to make and they arepopular all over the world!
The difference resides in the way of cooking and ingredients.
Here is a favourite Japanese recipe you can enjoy all year round with Japanese sake, shochu or beer!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: japanese s, Shochu

Ingredientes

  • Minced pork: 400 g
  • Green leeks: 1 tablespoon (finely chopped)
  • Ginger juice: half a teaspoon
  • Grated garlic: half a teaspoon
  • Egg: 1
  • Japanese sake: 1 tablespoon
  • Salt: half a teaspoon
  • Soy sauce: 1 tablespoon
  • Sesame oil: 1 teaspoon
  • Cornstarch: 2 tablespoons
  • Flour: 2 tablespoons
  • Deep-frying oil
  • Greens/green leaves: for decoration

Direcciones

  1. Mix well all ingredients in a larg bowl.
  2. Shape balls of your preferred size (small is best!)
  3. Deep-fry. Now if the oil is too hot, only the outside will be well-cooked. Deep-fry at about 170 degrees Celsius and slowly/long enough to allow the inside to be well-cooked.
  4. As they are tasty enough as they are, just add a few greens and serve!