Ankake Meatballs Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Ankake Meatballs Also known as ankake miitobooru.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about ankake miitobooru

Ankake meatballs are a traditional dish of Japanese cuisine that consists of meat almonds in a thick, tasty sauce. This delicacies are very popular in Japan and are appreciated by people of all ages.

The dish is prepared with almonds made from a combination of ground meat, roasted bread, onion, garlic and spices. These ingredients are then molded into small balls and fries until they become golden and crisp on the outside.

The sauce that accompanies the strawberries is made with a mixture of chicken bouillon, soy sauce, corn starch and sugar. This mixture is cooked on low fire until it thickens and then added to the fried strawberries.

The final result is a dish with a pleasant texture, with the juicy almonds and the thick and tasty sauce. Ankake meatballs are often served with white rice, vegetables or pasta, making it a complete and nutritious meal.

In addition to being a delight for the taste, the Ankake meatballs are also a very versatile dish. They can be served as an aperitif, main dish or even as an accompaniment to other Japanese dishes, such as sushi.

Although it is a traditional dish, Ankake meatballs are always reinventing themselves and adapting to current culinary trends. Some variations include adding roasted vegetables to almonds or replacing meat with chicken or tofu for vegetarian options.

In short, the Ankake meatballs are a classic Japanese dish that offers a perfect combination of flavors and textures. If you have the opportunity to try it, don’t let it go. It will be a unique and delicious gastronomic experience.

Origin and history of Almôndegas de Ankake

The Ankake meatballs is a typical dish of Japanese cuisine, more specifically from the Nagoya region. Its origin dates back to the Edo period (1603-1868), when local fishermen created this recipe to take advantage of the remains of fish and other ingredients available in the region. The word "Ankake" means "thick sauce" and refers to the thick and bright sauce that envelops almonds. Already almonds, known as "meatballs" in English, are made with a mixture of fish and ground meat, usually of pork. Over time, the Ankake meatballs became a popular dish throughout Japan and is served in restaurants and family houses. In addition, their recipe has been improved and today there are various variations, such as almonds made only with other main types of fish or for a

About the recipe

• Name of the plate: Ankake Meatballs
• Name of the dish in English: Ankake meatballs
• Name of the plate in Japanese: あんかけミートボール
• Name of the Romanian dish: ankake miitobooru

Information about preparation

• Time to prepare: 20 minutes
• Time of Cooking: 10 minutes
• Difficulty: MEDIUM
• It suits: 3-4 people
• Occasions: Autumn, spring, summer, winter, main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Ankake MeatballsIt makes sense to improvise

• For the almonds:
• 400g of roasted pork
• 1 beaten egg
• 1/3 cup of ginger
• 1 tablespoon of soy sauce
• 1 1/2 teaspoon of fermented powder
• 1 tablespoon of corn starch
• vegetable oil
• For the sauce:
• 1/2 cup of chicken and pork
• 100 ml of hot water
• 2 1/2 tablespoon of soy sauce
• 2 1/2 cups of sugar
• 2 cups of vinegar
• 2 cups of corn starch
• Oil of Geranium
• Dried chicken (optional)
• Cocktails are optional (optional)
• Grapefruit seeds (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Ankake Meatballs. Follow the instructions below in the preparation mode or step by step.

Preparing the Ankake Almonds

Combine the ingredients:

• In a large bowl, crush the milled pork (400g). Add a bit of salt and mix well.
• Then add 1 tablespoon of soy sauce, 1/3 tablespoon of ginger and 1.5 tablespoon of cooking, followed by the egg.

Add the corn starch:

Continue mixing until the pork forms a thick mass, don’t worry if the almonds get a little sticky at this time. Add quickly 1 tablespoon of katakuriko corn starch.

Model of the almonds:

Spend some oil on your hands to prevent the meat from grinding. With one tablespoon, remove portions the size of a tablespoon from the pork mixture and mold in the form of almond.

Fries the almonds:

In a sturdy pot, heat the oil to about 170 °C. Freeze the almonds in the oil, turning them after 20-30 seconds to ensure they cook uniformly. Continue to freeze until the oil reaches 185 °C and the almonds become golden.

Prepare the sauce:

In a wok, mix all the ingredients of the sweet and sour Ankake sauce, except for the katakuriko corn starch. Dissolve the corn starch in 1/2 tablespoon of water and add to the wok.

Add the almonds to wok:

While mixing the sauce, heat the wok on medium fire until it starts to thicken. Then add the almonds and a little salmon oil, making sure they are covered with the sauce.

Decorate and serve:

Serve the almonds and decorate with crushed onions, a handful of geranium seeds and a few branches of coentro.

Tips:

• If you’re concerned about calories, you can try baking or cooking the strawberries instead of frying them. However, they may not be as firm, so if you’re preparing for a strawberry, keep the sauce apart until it’s time to consume.

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