You are here


Flavors.of.Asia's picture
  Carrots 2 , sliced diagonally into short lengths
  Canned bamboo shoots 7 Ounce, drained, cut into 2 inch lengths (1 Can)
  Canned konnyaku 7 Ounce, cut into 2 inch cubes
  Dashi stock 2 1⁄2 Cup (40 tbs)
  Soy sauce 5 Tablespoon
  Sugar 2 Tablespoon
  Mirin/Sweet sherry 1 Tablespoon
  Salt 1 Teaspoon
  Dried mushrooms 6 , soaked in cold water for 30 minutes, drained and stalks removed
  Chopped green beans 3⁄4 Cup (12 tbs)
For meatballs
  Ground beef 1 Pound
  Soy sauce 1 Tablespoon
  Cornstarch 2 Tablespoon
  Dashi 3 Tablespoon

First make the meatballs.
Combine all the ingredients in a large mixing bowl.
Using the palm of your hands, gently shape the mixture into balls about 5cm./2 diameter.
Set aside.
Put the carrots, bamboo shoot and konnyaku into a saucepan and add the dashi, soy sauce, sugar, mirin or sherry and salt.
Bring to the boil, then reduce the heat to low.
Add the meatballs to the pan, cover and simmer for 15 minutes.
Add the mushroom caps and French (green) beans to the pan and simmer for a further 10 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)