Recipe: Yummy Pork meat balls with sea weed umbrella

Pork meat balls with sea weed umbrella. Pork meat balls with sea weed umbrella Japanese cooking with Makiko Los Gatos, CA. This goes so good with rice!!! Bring minced pork to room temperature..

Pork meat balls with sea weed umbrella Add meat in a bowl, and bread crumb, sugar and miso and mix well. Add vegetable oil (extra amount, or olive oil) into a pan. Once heated, lower to medium heat. You can have Pork meat balls with sea weed umbrella using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pork meat balls with sea weed umbrella

  1. You need 1 lb of minced pork.
  2. You need 3 tbsp of white miso.
  3. You need 6 tbsp of bread crumb.
  4. It’s 1 tbsp of sugar.
  5. Prepare 4 of nori sheet.

In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. In a saucepan, bring broth to a boil. Line a large rimmed baking sheet with parchment paper.

Pork meat balls with sea weed umbrella instructions

  1. Bring minced pork to room temperature. Add meat in a bowl, and bread crumb, sugar and miso and mix well..
  2. Cut nori sheet into 6 portions. And place meat balls on top. (Approx. 1 tbsp of mixed meat). Pork meat balls with sea weed umbrella
  3. Add vegetable oil (extra amount, or olive oil) into a pan. Once heated, lower to medium heat and add sea weed and meat balls. Place sea weed part on the bottom first. Cook for a min and flip them over..
  4. Cover the pan and let them steam cook for a few minutes on medium heat until the meat is throughly cooked. (Be careful not to cook too long!!).
  5. I enjoyed serving with Japanese basil..

In a large bowl, use your clean hands to mix together all the ingredients. It's easier to shape the meatballs if your hands are wet. When browned on both sides, taste and re-season the meat mixture, if needed. Asian pork meatballs are on the menu this week! When I was making these, I was thinking of a dish I had at a Vietnamese restaurant.

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