Niku Dango - Japanese Style Pork Meatballs with Rice
Niku Dango are Japanese meatballs that are juicy, savoury, and seriously moreish. They’re easy to make, full of flavour, and perfect piled onto rice with plenty of sauce. Simple ingredients, big comfort-food energy, this is a fun, feel-good dish you’ll want to make again and again.
Cook time: 25 minutes
Recipe serves: 4
Ingredients
1 kg Minced pork
50 g Chopped Ginger
100 g Chopped Garlic
50 ml Soy Sauce
80 ml Sesame Oil
300 ml Steet and Sour Sauce
100 g Baby corn
100 g Mange Tout
100 g Pak Choi
Salt and Pepper to season
4 x Portions Steamed Rice
The method
1. To make the meatballs, combine the mince with ginger, garlic, soy sauce and seasoning, then shape into approximately 20 meatballs, each about 4 cm in diameter. Set aside.
2. To assemble the dish, shallow-fry the meatballs in 40 ml sesame oil, then transfer to the oven and cook at 170°C for 15 minutes, or until cooked through. Meanwhile, heat the sweet and sour sauce and quickly fry the baby corn, mange tout and pak choi. Reheat the rice and divide between bowls, then top with the meatballs, pak choi, baby corn and mange tout. Finish by pouring over the sweet and sour sauce.
3. Enjoy!
Niku Dango - Japanese Style Pork Meatballs
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Why not try some of our other delicious recipes?
Salmon Fillet with Thai Rice Noodle Salad
Kerala Style Duck Curry with Pilau Rice and Naan Bread
Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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