Japanese Meatballs In Sweet Soy Sauce Niku Dango

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The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.

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Steps

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Mix together all the ingredients for the meatballs in a bowl.

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Knead the mixture until the ingredients are well combined.

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The beaten egg should give a stickiness to the rest of the mixture , holding it together.

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Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball.

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Continue until the meatball mixture is used up.

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Fill a pan about one-third full of cooking oil.

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Heat oil to 350f and deep fry the meatballs until brown , about 5 minute.

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Remove meatballs to plate lined with absorbent paper , to drain off excess oil.

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Combine all the ingredients for the sauce in a pan.

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Mix them together over a low heat , stirring until the sauce has thickened.

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Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.

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Pour the meatballs with sauce onto a serving plate and serve !.

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Ingredients

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ground pork, lettuce, carrots, sake, salt, egg, cornflour, sesame oil, water, mirin, caster sugar, light soy sauce