Light and Fluffy Meatballs

Name: Light and Fluffy Meatballs
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Ground pork; 1/2 tbsp ☆ Grated ginger; 1 tbsp ☆ Sake; 1/2 tbsp ☆ Soy sauce; 1 dash ☆ Salt and pepper; 1 Egg; 1/3 block Tofu; 1/2 Onion; 2 tbsp Katakuriko; 3 tbsp Ketchup; 3 tbsp ♦ Sugar; 3 tbsp ♦ Vinegar; 1 tbsp ♦ Sake; 1 tsp ♦ Soy sauce; 1 tsp ♦ Oyster sauce

cookpad.japan @cookpad_jp

I've been making these meatballs for a long time. It's one of my favorite recipes.

Use firm or silken tofu, whichever you like.
Be sure to simmer down the sauce properly. That's the key to the flavor.
I tossed in frozen corn for color. For 2 to 3 servings. Recipe by Nacchi sencho

I've been making these meatballs for a long time. It's one of my favorite recipes.

Use firm or silken tofu, whichever you like.
Be sure to simmer down the sauce properly. That's the key to the flavor.
I tossed in frozen corn for color. For 2 to 3 servings. Recipe by Nacchi sencho

cookpad.japan @cookpad_jp

I've been making these meatballs for a long time. It's one of my favorite recipes.

Use firm or silken tofu, whichever you like.
Be sure to simmer down the sauce properly. That's the key to the flavor.
I tossed in frozen corn for color. For 2 to 3 servings. Recipe by Nacchi sencho

I've been making these meatballs for a long time. It's one of my favorite recipes.

Use firm or silken tofu, whichever you like.
Be sure to simmer down the sauce properly. That's the key to the flavor.
I tossed in frozen corn for color. For 2 to 3 servings. Recipe by Nacchi sencho

Saved

Ingredients

3 servings

300 gramsGround pork
1/2 tbsp☆ Grated ginger
1 tbsp☆ Sake
1/2 tbsp☆ Soy sauce
1 dash☆ Salt and pepper
1Egg
1/3 blockTofu
1/2Onion
2 tbspKatakuriko
3 tbspKetchup
3 tbsp♦ Sugar
3 tbsp♦ Vinegar
1 tbsp♦ Sake
1 tsp♦ Soy sauce
1 tsp♦ Oyster sauce

Saved

Steps

1

Finely chop the onions. Beat the egg. Drain the tofu lightly.
2

Add the ☆ ingredients to the ground pork and mix together. Add the beaten egg in 2 to 3 batches, mixing between additions.
3

Add the chopped onions, as well as the tofu, crumbling it as you mix it in. Mix in the katakuriko and the hamburger mixture is done.
4

Set the frying oil (not listed) to 340F/170℃. Form round meatballs with spoons, and drop them into the oil to deep fry.
5

As long as the meatballs are nicely browned, they don't have to be cooked all the way through (they'll be simmered later on). I made 21 meatballs with the amounts indicated this time.
6

Mix the ♦ ingredients with 500 ml of water.
7

Heat up a tablespoon of oil in a deep pot, and cook 3 tablespoons of ketchup until fragrant (watch out for the oil spitting).
8

When it's fragrant, add the combined ingredients from Step 6 and the meatballs.
9

All you need to do now is simmer. You may think there's too much liquid in the pan, but it's fine. Keep simmering over high heat.
10

Shake the pot occasionally to coat the meatballs evenly. The sauce will reduce in about 15 minutes.