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Categories:
ground pork green onions carrot soy sauce sake mirin mayonnaise ginger katakuriko stock soy sauce sake mirin sugar
Viewed: 13 - Published at: a year agoIngredients
- 200 grams Ground pork
- 100 grams Kimchi
- 50 grams Green Onions (thin variety)
- 50 grams Carrot
- 1 tsp Soy sauce
- 1 1/2 tsp Sake
- 1 1/2 tsp Mirin
- 1 1/2 tbsp Mayonnaise
- 1 tsp Ginger (squeezed juice)
- 66 ml Panko
- 2 tbsp Katakuriko
- 400 ml Dashi stock
- 1 1/2 to 2 tablespoons Soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 2 tsp Sugar
Method
- Finely chop the green onions.
- Finely chop the carrots.
- Lightly squeeze the juices from the kimchi, and finely chop.
- Add the pork meat, green onions, carrots, kimchi, and * ingredients to a bowl and mix together by hand until it all sticks together.
- Form into meatballs and cover with katakuriko (not listed).
- *This yields about 13-15 balls.
- Bring the ingredients to a boil in a pan, add the meatballs from step 5, and cover with a lid.
- Flip them over once 3 minutes have passed.
- Reduce to low-medium heat after you add the meatballs to the pan.
- Flip the meatballs over 2-3 times in the process, and simmer for about 15 minutes.
- They are done.
- They taste great even when cold.
- This is how they look without coating in katakuriko, they are delicious without as well.
- I used this Korean kimchi this time.
