Oriental-style Meatballs (preparation)

Meatballs are a very popular dish among Japanese people. You can keep them in the freezer, and you can use them whenever you need. It's very convenient.

Photos: Jan 22 1996, Made on: Feb 02 1996, Translated: May 24 1998

Reference (published only Japanese):

Obentouzukuri hatto odorokuhikerusyuu.(tebayakudekiru! Sameteoisii! Written by Katuyo Kobayashi p210-211 21seikibooks Syuhutoseikartsusya (1984)
[Syuutomitokuno Kantonryouuriha yasaiga umai] written by Syu tomitoku p48-49 NHKkyounoryouri series nipponhousousyuppankyoukai (1991)
Orange Page p10 (1991.3.17)

Variation Sweet and Sour Meatballs with vegetables. In Japan there are various methods about how to make "Meatballs" published in many cook books. People usually deep-fry them but I recommend you to boil them as Mrs. Kobayashi introduced. because there are many variations to use Meatballs.　

Ingredients (6 to 8 Servings)

1 3/4 lbs. ground beef or pork
1 minced onion
1 tablespoon minced ginger
1 tablespoon soy source
1 tablespoon sake (Japanese liqueur)
1 egg yolk
４table spoons Katakuri-ko (corn starch can use as substitute)
1 teaspoon salt
pepper (optional)

This recipe is an ordinary one, so you can change the ingredients and quantity, as you like.

Cooking
time
(min.) Pictures Comments

10
-
15
Mix

　

In a bowl, mix all ingredients except the katakuri-ko. Add katakuri-ko. Mix again until ingredients become sticky.
In this picture, I didn't have enough time to mix well. I stopped before it became sticky. As a result I couldn't make it like a ball. Note that you might get broken balls if you don't mix well.

20
-
30
Boiling

　

There are two ways to form balls. One is using two spoons. The other is using your bare hand. Put a little sesame oil on your palm. Grab the meat tight so that the meat comes out between your thumb and index finger.
Scoop that meat with a spoon and drop it in boiling water.
Scoop that meat with a spoon and drop it in boiling water. When meatballs are cooked, they float. Let them stay in boiling water for a few minutes. Then take them out.

Finish

I didn't mince onions well and mix ingredients well so, my meatballs got rough texture. Let cooked meatballs cool.

10
-
15
Freezing

I freeze leftovers. This time I used 2 lbs. of ground pork and could make four lunches for three. This is a picture of vacuum-packing machine and wrapping materials, which I searched for and found.

This package can easily tear open from any side. This patented method to open the package is called "Magic Cut." I'd like to tell you about "Magic Cut" in my version of "Facilities and technology" in the near future.