Ankake Meatballs Recipe – Japanese Special
Ankake Meatballs, or Niku Dango in Japanese, are tender pork meatballs enveloped in a glossy, sweet vinegar ankake sauce. This comforting dish is a staple in Japanese cuisine, often featured in bento boxes or served as a hearty dinner. The meatballs are typically made by combining ground pork with seasonings like soy sauce, sake, and ginger, then simmering them in a thickened sauce that balances sweet and tangy flavors.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Meatballs:
- 400g (14 oz) ground pork or beef
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tbsp soy sauce
- 1 tbsp sake (or dry sherry)
- 1 tsp grated ginger
- Salt & pepper, to taste
- 1 tbsp oil, for frying
For the Ankake Sauce:
- 1 cup dashi stock (or water with ½ tsp dashi powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Make the Meatballs:
In a mixing bowl, combine ground meat, egg, panko, soy sauce, sake, ginger, salt, and pepper. Mix well and shape into small meatballs.
Cook the Meatballs:
Heat oil in a skillet over medium heat. Fry meatballs in batches until browned and fully cooked through. Remove and set aside.
Prepare the Sauce:
In a saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer. Stir in cornstarch slurry and cook until sauce thickens and turns glossy.
Combine and Serve:
Return meatballs to the pan, gently toss to coat in the sauce. Serve hot.
Recipe Notes :
Meatball Texture: For extra tenderness, incorporate finely chopped onions or grated tofu into the meatball mixture.
Sauce Consistency: Adjust the thickness of the ankake sauce by varying the amount of katakuriko (potato starch) slurry added.
Flavor Enhancements: Add a splash of mirin or a dash of sesame oil to the sauce for added depth.
Serving Suggestions: Pair with steamed rice and sautéed vegetables for a complete meal.
Storage Tips: Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently before serving.
