Light and Fluffy Meatballs
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
Light and Fluffy Meatballs
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
Cooking Instructions
- 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.
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