Rice Noodle Udon With Deep-Fried Tofu 米麺を使ったきつねうどん
Rice Noodle Udon With Deep-Fried Tofu
Rice Flour Meatballs 米粉のミートボール
Meatballs made with rice flour are gluten-free and have a distinctive moist texture and rich savory flavor. They go well with the sauce and are very filling.
米粉を使ったミートボールは、グルテンフリーで、しっとりとした食感と豊かな旨みが特長です。ソースとの相性も抜群で、食べ応えのある一品です。
How to cook
Combine the meat well until it becomes sticky.
Ingredients For 4 servings
- 1 tbsp
- Rice flour
- 300 g (10.6 oz)
- Ground beef and pork
- 1/4 onion
- Onion (minced)
- To taste
- Salt and pepper
A
- 1 tsp
- Rice flour
- 2 tsp
- Soy sauce
- 2 tbsp
- Mirin (sweet sake)
- 1 tbsp
- Vinegar
- 2 tsp
- Sugar
- 4 tbsp
- Ketchup
Cooking steps
About 35 minutes
Heat the onions
Heat the onions in a microwave for one minute at 600 W, then let them cool.
Make the meat mixture
Add the ground meat, salt, and pepper to a bowl and combine. Once it is sticky, add the rice flour and the onions from 1 and combine.
Deep fry the meatballs
Form 2 into balls and deep fry them in oil (amount not in the ingredients list) heated to 170°C until crispy.
Coat with sauce
Add [A] to a frying pan, cook it on medium heat until it comes to a boil, and coat the meatballs from 3 with it.
