Simple Way to Make Super Quick Homemade Quail Egg Meatballs in Sweet Vinegar Ankake Sauce
Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Quail Egg Meatballs in Sweet Vinegar Ankake Sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Quail Egg Meatballs in Sweet Vinegar Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quail Egg Meatballs in Sweet Vinegar Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Quail Egg Meatballs in Sweet Vinegar Ankake Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Quail Egg Meatballs in Sweet Vinegar Ankake Sauce using 12 ingredients and 4 steps. Here is how you cook that.
I chose to stuff my beloved daughter's favorite quail eggs into meat. Ah, I mean I chose to wrap my daughter's favorite meat around quail eggs. Um....This is a tale about my beloved daughter and meat and quail eggs.
You just need a bit of meat. They fry up really quick though, so you needn't worry about messing up. For 3 people. Recipe by Ha-tannookkasan
Ingredients and spices that need to be Take to make Quail Egg Meatballs in Sweet Vinegar Ankake Sauce:
- 100 grams Ground pork
- 60 grams Onions (grated)
- 4 tbsp Panko
- 1 tbsp Mayonnaise
- 1/4 tsp Salt and pepper
- 14 eggs Boiled quail eggs
- 2 tbsp Katakuriko
- 1 Frying oil
- 3 tbsp ※Ketchup
- 3 tbsp ※Japanese Worcestershire-style Sauce
- 2 tbsp ※Sugar
- 2 tbsp ※Apple cider vinegar
Steps to make Quail Egg Meatballs in Sweet Vinegar Ankake Sauce
- Add the meat, panko, mayonnaise, and salt and pepper to a bowl, grate the onions, and thoroughly knead all together.
- Press the quail eggs into the middle of the meat, roll them up while pressing out the air pockets, and coat with katakuriko.
- Mix the ※ seasoning ingredients in a small sauce pan, warm over a low heat, fry the meatballs and turn it to a medium heat of 320-340F/160-170C until golden brown, and then add to the small sauce pan with the seasoning.
- Coat the meatballs after adding them all in, arrange on a plate, and you are done! Serve some hot boiled vegetables on the side!
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