Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com

ENTERTAINING & INTERIORS

55

METHOD

1. Reserve a handful of the green parts of the spring onions
   for garnish, and put the remainder in a bowl with the beef
   and pork mince, grated ginger, beaten egg, sesame oil, and
   a pinch each of salt and white pepper. Gradually add the
   cornfl our, kneading the mixture for a few minutes until it
   becomes doughy and elastic.


2. Use a teaspoon to scoop equal portions of the mixture
   into bite-sized balls. Dust lightly in cornfl our.


3. Set a large frying pan over medium heat and pour in the
   oil to a depth of 1cm. Once the oil reaches about 160°C,
   drop the meatballs carefully into the pan. Shallow-fry,
   turning, for 3-4 minutes, until just cooked. Alternatively, for
   a healthier option, bake the meatballs with a drizzle of oil in
   an 180°C oven for 12–15 minutes.


4. While the meatballs are cooking, squeeze the juice from
   the grated ginger into a small bowl along with the other
   sauce ingredients and mix well until there are no lumps.


5. Heat a large frying pan and add the cooked meatballs.
   Once the pan becomes very hot, pour in the sauce, shake
   the pan to coat the meatballs, and cook for about 1 minute
   until the sauce thickens.


6. To serve, divide between 4 large, shallow bowls, sprinkle
   with the reserved spring onion greens, and fi nish with a
   sprinkle of toasted sesame seeds.

SWEET GINGER MEATBALLS

This is a traditional Japanese-Western dish. Meatballs may not sound Japanese, but it’s all

about the sauce. Try this recipe for a diff erent angle on a classic favourite.

Serves 4

INGREDIENTS

For the meatballs

• 1 bunch of spring onions,
  fi nely chopped


• 250g minced beef


• 250g minced pork


• 20g grated ginger


• 1 egg, beaten


• 2 tsp roasted sesame oil


• 1 tbsp cornfl our, plus extra
  for dusting


• vegetable, sunfl ower or corn oil,
  for shallow-frying


• 1 tbsp white sesame seeds


• salt and ground white pepper
  For the sweet ginger sauce


• 30g grated ginger


• 3 tbsp soy sauce


• 125ml dashi stock, made by
  mixing 1 tsp instant dashi
  powder with water


• 2 tbsp sugar


• 3 tbsp mirin


• 3 tbsp rice vinegar


• 1 tsp cornfl our

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With their sweet,
sticky sauce, a
big heap of these
tasty meatballs is
sheer comfort in
a bowl.
Japan_MATT ZPCathyZP.indd 55 03/04/2017 20:37