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    Japanese Cookbook

    Teriyaki Pork Balls

    Main Dish
    Meat
    Pork
    Side Dish
    Weeknight Meal
    ​

    2 servings

    portioner

    15 minutes

    aktiv tid

    30 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    1 Tbsp sake

    1 Tbsp potato starch or cornstarch

    ¾ lb thinly sliced pork (I use the komagire cut from a Japanese grocery store; you can thinly slice your own meat)

    4 Tbsp potato starch or cornstarch

    1 Tbsp toasted sesame oil

    ½ tsp ginger (grated, with juice)

    2 cloves garlic (thinly sliced)

    2 Tbsp sake

    2 Tbsp soy sauce

    1 Tbsp mirin

    1 Tbsp sugar

    2 Tbsp water

    1 green onion/scallion (finely chopped)

    Vejledning

    Gather all the ingredients. In a small bowl, combine the teriyaki sauce ingredients: ½ tsp ginger (grated, with juice), 2 cloves garlic (thinly sliced), 2 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp water. Mix well. In a separate medium bowl, mix 1 Tbsp sake and 1 Tbsp potato starch or cornstarch. Add ¾ lb thinly sliced pork and rub well with your hands to coat.

    Make bite-size meatballs with the marinated meat and place on a plate. Evenly coat the meatballs with 4 Tbsp potato starch or cornstarch.

    In a large skillet, heat 1 Tbsp toasted sesame oil over medium-high heat. Gently place the meatballs on the hot skillet and cook until the bottom side is browned. Flip and cook the other side until browned.

    Reduce the heat to medium. Add the teriyaki sauce to the skillet and shake to mix everything. Cook, covered, for 5 minutes. Flip the pork balls occasionally to coat them with the sauce.

    To Serve

    Transfer to a serving platter and drizzle with the pan sauce. Garnish on top with 1 green onion/scallion (finely chopped) and serve immediately.

    To Store

    Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

    Ernæring

    Portionsstørrelse

    -

    Kalorier

    429 kcal

    Fedt i alt

    14 g

    Mættet fedt

    3 g

    Uumættet fedt

    -

    Transfedt

    -

    Kolesterol

    107 mg

    Natrium

    769 mg

    Kulhydrater i alt

    25 g

    Kostfiber

    1 g

    Sukker i alt

    7 g

    Protein

    41 g

    2 servings

    portioner

    15 minutes

    aktiv tid

    30 minutes

    total tid
    Begynd at lave mad

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    Ingredienser

    1 Tbsp sake

    1 Tbsp potato starch or cornstarch

    ¾ lb thinly sliced pork (I use the komagire cut from a Japanese grocery store; you can thinly slice your own meat)

    4 Tbsp potato starch or cornstarch

    1 Tbsp toasted sesame oil

    ½ tsp ginger (grated, with juice)

    2 cloves garlic (thinly sliced)

    2 Tbsp sake

    2 Tbsp soy sauce

    1 Tbsp mirin

    1 Tbsp sugar

    2 Tbsp water

    1 green onion/scallion (finely chopped)

    Vejledning

    1

    Gather all the ingredients. In a small bowl, combine the teriyaki sauce ingredients: ½ tsp ginger (grated, with juice), 2 cloves garlic (thinly sliced), 2 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp water. Mix well. In a separate medium bowl, mix 1 Tbsp sake and 1 Tbsp potato starch or cornstarch. Add ¾ lb thinly sliced pork and rub well with your hands to coat.

    2

    Make bite-size meatballs with the marinated meat and place on a plate. Evenly coat the meatballs with 4 Tbsp potato starch or cornstarch.

    3

    In a large skillet, heat 1 Tbsp toasted sesame oil over medium-high heat. Gently place the meatballs on the hot skillet and cook until the bottom side is browned. Flip and cook the other side until browned.

    4

    Reduce the heat to medium. Add the teriyaki sauce to the skillet and shake to mix everything. Cook, covered, for 5 minutes. Flip the pork balls occasionally to coat them with the sauce.

    5

    To Serve

    6

    Transfer to a serving platter and drizzle with the pan sauce. Garnish on top with 1 green onion/scallion (finely chopped) and serve immediately.

    7

    To Store

    8

    Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.