Meatballs (Nikudango) with Antake Sauce
Yes. They have more than sushi in Japan. These traditional little pork meatballs with a silky sauce are proof of that.
Ingredients
- 3/4 lb ground pork
- 1/4 lb yellow onion chopped
- 2 tsp ginger minced to a paste
- 1 egg beaten
- 2 tsp soy sauce
- 2 tbsp panko bread crumbs
For sauce
- 1 1/2 cup water
- 2 tsp chicken powder buillon
- 3 tbsp white granulated sugar
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp cornstarch or katakuriko, mixed with 4 Tbsp water
Instructions
- Mix ground pork, onion, ginger, egg, soy sauce, and panko in a large bowl. Knead well. Shape small balls.
- Heat oil to 360F (183C) degrees in a deep skillet. Deep-fry meatballs until cooked through.
- Drain on paper towels and set aside. Put water, chicken bouillon, sugar, vinegar, soy sauce, and ketchup in a deep pot and bring to a boil.
- Stir in the katakuriko and water mixture. When the sauce is thickened, stop the heat. Serve meatballs on plates and pour the sauce over them.
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