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Kushi Dango

Flavors.of.Asia's picture
Ingredients
  Ground beef 1 1⁄4 Pound
  Scallions 4 , finely chopped
  Green ginger 1 1⁄2 Inch, peeled and grated
  Flour 3 Tablespoon
  Soy sauce 1 Tablespoon
  Eggs 3 , lightly beaten
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Combine the beef, spring onions (scallions), ginger, flour, soy sauce, eggs and monosodium glutamate to taste in a large bowl.
Using the palm of your hands, gently shape the mixture into small balls, about 2 1/2 cm./1 in.in diameter.
Fill a large deep-frying pan about one-third full with vegetable oil and heat it until it is very hot.
Carefully lower the meatballs, a few at a time, into the hot oil and fry until they are golden brown.
Using a slotted spoon, remove the meatballs from the pan and drain on kitchen towels.
Keep hot while you fry the remaining meatballs in the same way.

Recipe Summary

Cuisine: 
Japanese
Method: 
Fried
Ingredient: 
Beef

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