Rika's TOKYO CUISINE:
Meatball Sukiyaki
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Meatball Sukiyaki (2) Wakame and Cucumber Salad.
(1) Meatball Sukiyaki
Ingredients (Serves 4)
(Meatball mixture)
600 g lamb round
1 Naganegi long onion
1 piece of ginger
2 tbsp sesame oil
150 ml sake
2 pasteurized eggs
1 tsp salt
A pinch of powdered Sansho pepper
A pinch of potato starch
(Warishita base)
150 ml sake
150 ml soy sauce
150 ml sugar
150 ml water
1 piece kombu kelp
1 bunch Shungiku chrysanthemum greens
4 asparagus spears
1 block grilled tofu
Udon noodles (boiled or frozen)
Pasteurized eggs
Directions
1. Cut the lamb into small pieces and coarsely grind.
2. Mince the Naganegi and ginger. Add them to the lamb meat along with sesame oil, Sansho pepper and egg. Mix well. Add the sake.
3. Mix all the ingredients for Warishita and bring it to a boil.
4. Once boiling, reduce the heat to low and add the meatballs using a spoon.
5. Once the meatballs are just about ready, add the tofu, asparagus and chrysanthemum leaves.
(2) Wakame and Cucumber Salad
Ingredients (Serves 2)
1 cucumber
100 ml reconstituted dried wakame seaweed
1 cm ginger
Crab meat, as needed
2 tbsp sushi vinegar
2 tbsp rice vinegar
2 tbsp water
1/3 tsp salt
Directions
1. Soak the dried wakame in water.
2. Slice the cucumber and give it a salt massage. Then cut the ginger.
3. Mix the cucumber, ginger, crab meat and wakame.
4. Combine the rice vinegar and sushi vinegar to make the dressing. Arrange the dressed ingredients attractively and serve.