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Step one: was creating the sauce that the meatballs would eventually cook in. The sauce incorporates such ingredients as mirin, soy sauce, oyster, garlic and sugar.
Step Two: involves preparing the mince for the meatballs. First the ginger and my addition of coriander. Then you kneed it until its all combined and nice and smooth. To this you then add more mirin, soy sauce, sesame oil,cornstarch and a 1/3 of an egg (this is the strangest measurement i've ever encountered, how you measure 1/3 of an egg is a real guess)
Step Three: this is were it all started to go wrong. I am not sure if the consistency of the mixture was correct, but the instructions said to roll the mixture into balls. However there was no way that that was happening so i just spoonfuls of the mixture into the sunflower oil in the pan. I chose sunflower oil as it doesn't burn as easily when heated and it allows the food to be golden brown.
Step Five: the presentation and bringing it all together. The recipe said to serve it with a raw egg, as long as it is fresh, therefore i stayed well away from that, as the Home Ec teacher in me just does not feel easy about raw egg. So i fried up the remaining 2/3 of the gg and rolled it up.
I served the meatballs with a cup of white rice and drizzled a little more sauce over top of the meatballs.
The presentation doesn't look the best and really needed something green (herb or steamed veggies) on the plate to make it pop a little. However like i said at the beginning it's a shame you can't taste through here because it really did taste better that it looks lol. I would certainly look at trying these again and playing around with flavors a little more
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| The recipe calls for 1 bruised garlic, this is when you lay the flat side of the knife on an angle and smash it downwards. This smashes the clove enough to release flavor in to the sauce mixture. |
Step Two: involves preparing the mince for the meatballs. First the ginger and my addition of coriander. Then you kneed it until its all combined and nice and smooth. To this you then add more mirin, soy sauce, sesame oil,cornstarch and a 1/3 of an egg (this is the strangest measurement i've ever encountered, how you measure 1/3 of an egg is a real guess)
Step Three: this is were it all started to go wrong. I am not sure if the consistency of the mixture was correct, but the instructions said to roll the mixture into balls. However there was no way that that was happening so i just spoonfuls of the mixture into the sunflower oil in the pan. I chose sunflower oil as it doesn't burn as easily when heated and it allows the food to be golden brown.
Being chicken i probably cooked them longer than what was needed as i needed to ensure that they were cooked all the way through. Don't particularly want food poisoning so close to Christmas lol.
Step four: now this was my next confused section, the recipe said to add the sauce to the fry pan that had the meatballs and oil already in it, it seemed weird to me so i tipped some of the oil out and then added sauce, this may not have been the right thing to do cause the sauce didnt thicken like it was said it would, so perhaps next time i would try leaving the oil in.
Step Five: the presentation and bringing it all together. The recipe said to serve it with a raw egg, as long as it is fresh, therefore i stayed well away from that, as the Home Ec teacher in me just does not feel easy about raw egg. So i fried up the remaining 2/3 of the gg and rolled it up.
I served the meatballs with a cup of white rice and drizzled a little more sauce over top of the meatballs.
The presentation doesn't look the best and really needed something green (herb or steamed veggies) on the plate to make it pop a little. However like i said at the beginning it's a shame you can't taste through here because it really did taste better that it looks lol. I would certainly look at trying these again and playing around with flavors a little more
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