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Sylvia Wakana - Nikudango Recipe
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5 from 1 vote

Nikudango (Japanese Pork Meatballs) / 肉団子

Tasty meatballs in a light Japanese sweet and sour sauce.
Course: Main Course
Keyword: meatball, pork

Ingredients

  • 1 lb ground pork
  • 1 onion diced
  • 1 inch ginger grated
  • 1 tbsp sake
  • 1 egg
  • 2 tbsp corn starch
  • 1 tsp salt
  • oil for frying

Sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp cornstarch mixed in 3 tbsp water

Instructions

  • Mix all the ingredients for the meatballs (minus the oil) in a bowl and mix well.
  • Take about 1 tbsp of the meat mixture and roll into a ball. Repeat until you use up all the meat (it will be about 24 meatballs). *TIP*: wet your hands periodically to keep the meat from sticking.
  • Heat oil in a deep frypan or pot to approximate 350° F.
  • Gently drop each meatball into the oil. Fry in batches (do not overcrowd( for about 3-4 minutes (or until browned and cooked through).
  • Transfer to a mesh tray or onto paper towels to drain excess oil.
  • For the sauce, add all the sauce ingredients (except the cornstarch/water combo) in a small saucepan and heat over medium-high heat.
  • When it starts boiling, reduce the heat on low and add the cornstarch/water mixture. Mix well until the sauce is thickened. Remove from heat.
  • Pour sauce over meatballs, toss, and serve!