Japanese Salmon Meatballs in Ginger-Soy Sauce Recipe
Salmon meatballs in a delicate ginger–soy sauce are a homestyle dish that in Japan often finds its way into bento lunch boxes for both kids and adults. The flavors are mild, slightly sweet and salty with a clear ginger note, so they’re a bit like a cross between classic fish meatballs and an Asian-style sauce. They’re perfect with rice or mashed potatoes for an easy weekday dinner.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- fresh salmon - 400 g
- egg - 1 pc
- breadcrumbs - 3 tbsp
- onion - 0.5 pc
- fresh ginger - 2 cm
- soy sauce - 4 tbsp
- sugar - 1.5 tbsp
- rice vinegar - 1 tbsp
- water - 150 ml
- potato starch - 1 tbsp
- vegetable oil - 2 tbsp
- salt - 0.25 tsp
- pepper - 1 pinch
Main Ingredient:
salmon
Preparation
- Cut the salmon into smaller pieces and chop very finely with a knife, or pulse in a grinder/blender until you get a coarse mixture rather than a smooth paste.
- Finely chop the onion. Set aside half of the grated ginger for the sauce and keep the other half for the meatball mixture.
- In a bowl, combine the minced salmon, egg, breadcrumbs, onion, half of the ginger, salt, pepper, and 1 tablespoon of soy sauce. Mix with your hand for a few minutes until the mixture becomes sticky and uniform.
- With damp hands, form small meatballs from the mixture, about the size of a walnut, lightly wetting your hands with water so they don’t stick.
- Heat the oil in a pan over medium heat. Place the meatballs in the pan with some space between them and fry for 6–8 minutes, turning occasionally, until golden on all sides and cooked through. Fry in batches if needed.
- In a mug, mix the water, 2 tablespoons of soy sauce, sugar, rice vinegar, the remaining grated ginger, and the potato starch until there are no lumps.
- When all the meatballs are back in the pan (you can push them to the sides for a moment), pour in the sauce mixture. Cook over medium heat, stirring gently, until the sauce thickens, becomes glossy, and evenly coats the meatballs.
- Reduce the heat and simmer for another 2–3 minutes, turning the meatballs in the sauce from time to time. Serve hot.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
