Thursday, January 24, 2008

Ton (Pork) Balls Nabe

Hi! Today, I have a Japanese -> English translated recipe to show you!!!
It was my first time to translate my recipe but I had a request so I tried my best :)
I will add a label to this so that you can find this anytime you want! I will display the labels at the left side bar. Hope I receive more requests from now on. I want many people to try out my recipes!

This is one of the Nabe (or Nabemono) recipes that my boyfriend loved.
I wrote about this the other day.
I made it like Tonjiru (pork and vegetable miso soup), one of my boyfriend's favorite food :)

Ton (Pork) Balls Nabe

Difficulty: Easy
Time: 30-45min
Number of servings: 3-4

300g (0.6lb.) ground pork
* 1 tbsp. grated ginger
* 2 tbsp. sake
* 2 tbsp. water
* 1 tbsp. black sesame
* a pinch of salt
250g (0.5lb.) daikon (Japanese radish)
125g (0.25lb.) carrot
1 gobo (Japanese burdock)
1 long green onion
4 shitake mushrooms
125g (0.25lb.) konjac
5 cups (1000cc) water
* 4 tbsp. red miso (regular soybean paste is OK!)
* 1 tbsp. Shinshu miso (regular soybean paste is OK!)
karashi (Japanese mustard)
shichimi togarashi (seven flavor chili pepper)

1. In a large bowl, mix ground pork and A very well.
2. Wash well (shave the skin if needed) and thinly slice gobo (Japanese burdock) and soak in vinegar water to remove harshness.
3. Peel daikon (Japanese radish) and thinly slice into quarter-rounds. Peel carrot and thinly slice into half-rounds. Cut long green onion into 7cm (2.5inches) slices on the diagonal. Remove stems and cut shitake mushrooms into 4 pieces. Slice konjac and boil 2-3 minutes in order to skim the scum.
4. Boil the water in Nabe (large casserole) and roll 1. into small balls and dip into the boiling water one by one and simmer until done.
5. Skim the scum and add daikon, carrot, burdock, konjac and shitake mushrooms. Then cover and cook for about 15 minutes on medium heat.
6. Again, skim the scum. Dilute Miso in 1/2 cup soup broth and add to the soup.
7. Add long green onion and cook for about 3 minutes.
(Serve with karashi and shichimi togarashi, if you like.)

My original recipe in Japanese is

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