Pork meat balls with sea weed umbrella
Pork meat balls with sea weed umbrella

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pork meat balls with sea weed umbrella. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork meat balls with sea weed umbrella This goes so good with rice!!! Japanese cooking with Makiko Los Gatos, CA. Bring minced pork to room temperature.

Pork meat balls with sea weed umbrella is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Pork meat balls with sea weed umbrella is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook pork meat balls with sea weed umbrella using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork meat balls with sea weed umbrella:
  1. Take 1 lb minced pork
  2. Take 3 tbsp white miso
  3. Prepare 6 tbsp bread crumb
  4. Prepare 1 tbsp sugar
  5. Prepare 4 nori sheet

In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. In a saucepan, bring broth to a boil. In large bowl, mix Meatball ingredients until well combined.

Steps to make Pork meat balls with sea weed umbrella:
  1. Bring minced pork to room temperature. Add meat in a bowl, and bread crumb, sugar and miso and mix well.
  2. Cut nori sheet into 6 portions. And place meat balls on top. (Approx. 1 tbsp of mixed meat)
  3. Add vegetable oil (extra amount, or olive oil) into a pan. Once heated, lower to medium heat and add sea weed and meat balls. Place sea weed part on the bottom first. Cook for a min and flip them over.
  4. Cover the pan and let them steam cook for a few minutes on medium heat until the meat is throughly cooked. (Be careful not to cook too long!!)
  5. I enjoyed serving with Japanese basil.

Add seaweed just before turning off the flame. Garnish with chopped spring onions and/or coriander and serve hot. Dip in flour and then dip in the batter. Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil.

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