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Polpette con salsa Ankake

Polpette con salsa Ankake

  • Dosi per 3-4 persone
Valutato da 41 persone
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Saziate la vostra voglia di carne preparando le polpette con salsa ankake. Questi succosi bocconcini di macinato di maiale ricoperti da una densa salsa agrodolce (ankake) sono perfette in ogni occasione, come parte di un bento o come snack da mangiare sul divano mentre si guarda un film. Vale la pena provare questa salsa anche sul tofu, sugli yaki udon o nel riso saltato.

Ingredienti

for the meatballs:
• 400g pork mince
• a pinch of salt
• 1/3 tsp ginger
• 1 tbsp soy sauce
• 1 1/2 tsp cooking sake
• 1 beaten egg
• 1 tbsp katakuriko starch powder
• vegetable oil


for the sauce:
• 1/2 tsp chicken & pork stock paste
• 100ml hot water
• 2 1/2 tbsp soy sauce
• 2 1/2 tbsp sugar
• 2 tbsp vinegar
• 2 tsp katakuriko starch powder
• a splash of sesame oil


• a handful of shredded spring onion (optional)
• 1 sprig of coriander (optional)
• a sprinkle of sesame seeds (optional)

Preparazione

  1. In a large bowl, break up the pork mince. Next, add the salt and mix in well. Then mix in the soy sauce, ginger and cooking sake, followed by the egg.

  2. Keep mixing until the pork starts to become a thick paste, but don’t worry if your meatballs are a little bit gloppy at this point. Next, quickly stir in the katakuriko starch.

  3. Lightly oil your hands to prevent the pork from sticking when you mould your meatballs. Using a spoon scoop out roughly tbsp sized portions of the pork mixture and form into meatball shapes.

  4. In a sturdy pan heat some oil until it reaches about 170°C. Fry the meatballs in the oil, rotating them after approx. 20-30 seconds to make sure they are evenly cooked. Fry until the oil reaches 185°C and the meatballs have turned golden brown.

  5. In a wok add all the ingredients for the sweet and sour ankake sauce, except the katakuriko starch powder. Mix the katakuriko with 1/2 tbsp of water, then add to the wok.

  6. While mixing the sauce, heat the wok over a medium flame until it has started to thicken. Next, add the meatballs and a splash of sesame oil, making sure the meatballs are evenly covered with sauce.

  7. Serve your meatballs and garnish with the shredded spring onion, a sprinkle of sesame seeds and a few sprigs of coriander.

Consigli e maggiori informazioni

• If you are watching your weight, you could try pan frying, roasting or boiling the meatballs instead of frying. However they may not keep as well, so if you are making them for a bento keep the sauce separately until you want to eat them.

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