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Root Vegetables and Meatball Japanese-style Stew

Kosten $10, sparen $5

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $10

ZUTATEN

  • Vegetables

    • 1/2 stick burdock (about 50g)
    • 1 small lotus root (about 50g)
    • 1/2 block konjac (about 100g)

  • Broth

    • 1 cup dashi stock

  • Seasoning

    • 1 tbsp sesame oil
    • 1 1/2 tbsp mirin
    • 1 1/3 tbsp soy sauce
    • 🧂 Pinch of salt

  • Meatball Mixture

    • 200g mixed ground meat
    • 🧅 1/4 minced onion (about 50g)
    • 🥚 1/2 beaten egg
    • 2 tbsp flour
    • 🧂 1/4 tsp salt

SCHRITTE

1

Peel and slice the burdock and lotus root into thin pieces. Cut the konjac into bite-sized chunks.

2

Mix ground meat, minced onion, beaten egg, flour, and salt in a bowl to make the meatball mixture. Form into small balls.

3

Heat sesame oil in a pan and sauté the burdock, lotus root, and konjac until lightly browned.

4

Add dashi stock, mirin, soy sauce, and a pinch of salt to the pan. Bring to a boil.

5

Add the meatballs to the pan and simmer for 15 minutes until cooked through.

6

Serve hot and enjoy the stew with rice or as a standalone dish.

NÄHRSTOFFE

Pro 1 Portion

🔥

350

Kalorien

  • 20g
    Protein
  • 25g
    Kohlenhydrate
  • 15g
    Fette

💡 Tipps

Use fresh dashi stock for authentic flavor.You can substitute lotus root with carrots if unavailable.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.