Best 2 Japanese Meatballs In Sweet Soy Sauce Niku Dango Recipes

Embark on a culinary journey to discover the authentic flavors of Japan with our ultimate guide to the tantalizing dish, Niku Dango. These delectable Japanese meatballs, lovingly crafted with a blend of minced meat and aromatic spices, are enveloped in a velvety sweet soy sauce, creating an irresistible harmony of sweet and savory flavors. Join us as we unveil the secrets behind this beloved dish, providing step-by-step instructions, expert tips, and a carefully curated selection of the finest Niku Dango recipes. Be prepared to tantalize your taste buds with this exceptional Japanese delicacy!

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JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO)

Japanese Meatballs in Sweet Soy Sauce (Niku Dango) image

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.

Provided by nuwa8191

Categories Pork

Time 50m

Yield 16-20 meatballs

Number Of Ingredients 14

Ingredients

8 ounces ground pork
2 ounces lettuce, finely chopped
3 ounces carrots, finely grated
1 tablespoon sake
1 pinch salt
1/2 beaten egg
1 tablespoon cornflour
1 teaspoon sesame oil (optional)
4 tablespoons water
1 tablespoon sake
1 tablespoon mirin
1 tablespoon caster sugar
1 tablespoon light soy sauce
2 tablespoons cornflour

Steps:

Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
Pour the meatballs with sauce onto a serving plate and serve!

DANGO (SWEET JAPANESE DUMPLINGS)

Dango (Sweet Japanese Dumplings) image

Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.

Provided by Derry Quinn

Categories Japanese

Time 1h15m

Yield 6-10 Dango, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups mochiko sweet rice flour
3/4 cup warm water
potato starch or cornstarch
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons katakuriko
1 1/2 tablespoons water

Steps:

Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
Knead the dough well.
Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
When they are done (brownled slightly) take them off and let the cool on a wire rack.
Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
Combine the Katakuriko with the small tablespoon and a half of water.
When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
Grill the dango slightly and add the sauce to taste.
YUM! Anime-licous!

Tips:

Choose the right meat: Ground chicken or pork are great options for Japanese meatballs, as they are relatively lean and have a mild flavor that will allow the other ingredients to shine through.
Use fresh ingredients: The fresher the ingredients, the better the meatballs will taste. This is especially true for the ginger, garlic, and green onions.
Don't overmix the meat: Overmixing the meat will make the meatballs tough. Mix just until the ingredients are combined.
Form the meatballs into uniform sizes: This will help them cook evenly.
Cook the meatballs thoroughly: The meatballs should be cooked until they are no longer pink in the center.
Make the sauce ahead of time: The sauce can be made ahead of time and refrigerated for up to a week. This will save you time when you're ready to cook the meatballs.
Serve the meatballs with rice or noodles: Japanese meatballs are traditionally served with rice or noodles. However, they can also be served with mashed potatoes or roasted vegetables.

Conclusion:

Japanese meatballs in sweet soy sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the sauce is sweet, savory, and slightly tangy. Serve them with rice or noodles and a sprinkle of green onions for a complete meal that the whole family will enjoy.