Sticky Teriyaki Meatballs Recipe (Niku Dango)

By Sudachi · 40 min

Ingredients

Instructions

1. Put the panko and milk in a small bowl, mix and let rest a few minutes to soften. Finely dice the onion and grate the ginger.
2. Mix the teriyaki sauce ingredients (soy sauce, sake, mirin, sugar, grated ginger and grated garlic) in a bowl and set it aside by the stove.
3. Knead the pork with the salt until slightly sticky, then knead in the soaked panko until evenly mixed.
4. Add the onion, ginger, black pepper and lard and knead again until evenly mixed. Cover and refrigerate for 30 minutes.
5. Oil your hands lightly and shape the mixture into balls about 3–4 cm (1.5 in) across.
6. Dust each meatball in potato starch on a plate until thinly and evenly coated.
7. Heat a large pan over medium and add the oil. Arrange the meatballs in a single layer with space between them. Fry about 90 seconds per side, rolling them, until golden brown all over.
8. Move the meatballs to a wire rack and blot excess oil from the pan with kitchen paper. Pour in the teriyaki sauce, scrape up the browned bits and stir them in.
9. Simmer until the sauce is glossy, then return the meatballs and roll them until evenly coated.
10. Serve on a plate topped with toasted sesame seeds, chopped green onion and grated hard cheese.

Summarized from Sudachi's video. Watch it for the details.

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