20110905 Your Japanese Kitchen - Meatballs and Soup

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20110905 Your Japanese Kitchen - Meatballs and Soup

Quote:
Deep-fried Sesame Coated Meatballs

Ingredients (Serves 4)
*100g ground chicken
*1 egg
*1/2 tbsp sake
*salt and pepper
*4 tbsp finely chopped carrot
*4 tbsp finely chopped shiitake Mushrooms
*4 tbsp finely chopped celery

[Sweet and Sour Sauce]
*1/4 cup soy sauce
*1/4 cup mirin sweet cooking sake
*2 tbsp sugar

1. Prepare the sauce for ingredients. Combine the soy sauce, mirin, and sugar in a pan, and bring to a boil.
Simmer it over low heat for about 13 minutes until it gets thick.

2. Put the ground chicken, egg, sake, salt and pepper in a bowl and mix them together.
Add the finely chopped carrot, shiitake mushrooms and celery, and mix them in.

3. Scoop up a bit of the mixture with a spoon to make a meatball and coat it with white and black sesame seeds.
Prepare the other meatballs in the same way.

4. Deep-fry them in heated oil for about 2 minutes.

5. Serve the meatballs with the sweet and sour sauce.

RecipesTop
Tuna and Vegetable Soup

Ingredients (Serves 4)
*1 tin of tuna
*1/4 onion
*1/3 small carrot
*1/2 stalk celery
*1/2 stalk Japanese leek
*5 cups water
*1 to 2 tbsp miso
*1 bunch of watercress
*grated Parmesan

1. Cut the carrot into 3mm-thick rectangle pieces, the onion thin along the fiber, the leek diagonally into 4 to 5cm long pieces, the celery into 5mm pieces, and roughly chop the watercress.

2. Drain the excess water from the tuna, bring 5 cups of water to a boil, add the tuna and carrot, and cook for about 1 minute over high heat. Skim the scum from the broth.

3. Skim the scum from the broth.

4. Turn down the heat to medium, add the rest of the vegetables, and cook for another 2 minutes.

5. Dissolve the miso in the soup.

6. Turn off the heat and add the watercress.

7. Pour the soup into a serving bowl and sprinkle it with some grated Parmesan.