Nikudango Amazuan (肉団子甘酢餡) are deep-fried meatballs in a shiny sweet-and-sour sauce. Nikudango actually means “meatball,” and Amazuan refers back to the sweet-and-sour glaze in Japanese. This dish is one other instance of Chinese language delicacies that has been tailored to swimsuit Japanese tastes, changing into a beloved staple of Japanese-style Chinese language meals. You’ll discover it on the menu at many Chinese language eating places in Japan, but it surely’s additionally a preferred home-cooked dish—simple sufficient for a weeknight dinner and at all times satisfying.
What’s Nikudango Amazuan?
Meatball dishes exist all all over the world, every with its personal distinctive seasonings and sauces. Within the U.S., there’s spaghetti and meatballs with tomato sauce. Sweden has its iconic Swedish meatballs served with creamy gravy and lingonberry jam—made much more well-known worldwide because of large furnishings chain shops. In Japan, we’ve Tsukune, tender hen meatballs glazed with a candy and savory Teriyaki-style sauce, typically served at Yakitori eating places specializing in skewered grilled hen.
The Amazuan sauce is made with sugar, rice vinegar, and soy sauce, generally with a contact of ketchup relying on the recipe. It’s thickened generously with potato or cornstarch, giving it a considerable, shiny texture that adheres fantastically to the meatballs. The flavour is kind of just like Subuta (Japanese-style sweet-and-sour pork), one other massively widespread dish in Japanese Chinese language delicacies. So should you get pleasure from sweet-and-sour pork, you’re nearly assured to like this one too.
The meatballs themselves are generously sized and fried till crispy on the surface and tender on the within. You’ll be able to pan-fry them, however deep-frying is quicker and helps them preserve their spherical form. It might take somewhat further prep work, however the outcomes are completely price it. As soon as coated within the shiny sweet-and-sour glaze, the meatballs look extremely appetizing—tangy, candy (however not overly so), and irresistibly flavorful. This can be a dish beloved by individuals of all ages, good not just for on a regular basis dinners but in addition as a tasty appetizer or a satisfying addition to any lunchbox.
Ideas and substitutions for Nikudango Amazuan
- Cooking choices – In order for you a barely lighter model, you may pan-fry the meatballs till they’re properly browned. Simply make sure that to make use of sufficient oil in order that they crisp up on the surface—this helps obtain the appropriate texture even with out deep-frying.
- Protein choices – Floor pork is our best choice for its wealthy taste and juiciness, however different floor meats work effectively too. Floor hen tends to be a bit softer, so mixing it with pork or beef may help the meatballs maintain their form whereas additionally boosting taste.
- Vegetable choices – In case you’d like so as to add further taste and texture, you may combine finely minced greens into the meat combination. Inexperienced onions or brown onions add a pleasant savory aroma, and water chestnuts give an important crunchy texture. If you wish to add greens to the dish itself, attempt stir-frying onions, bell peppers, carrots, and even pineapple along with the meatballs and sauce—similar to in Subuta (sweet-and-sour pork).
- Seasoning choices – As talked about above, you may add a small quantity of ketchup to the sauce for pure sweetness and gentle acidity. Deal with it as a delicate secret taste, and don’t add an excessive amount of—you need the sauce to be balanced, not style like ketchup.
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This text is newly up to date from December 2021.
Extra recipes like Nikudango Amazuan
Meatballs
- 1 lb floor pork
- 1 medium onion (minced)
- 2 giant eggs
- 1/4 cup Panko bread crumb
- 2 Tbsp potato or cornstarch
- 2 tsp grated contemporary ginger
- 2 tsp Soy Sauce
- 2 tsp sesame oil
- 1/2 tsp salt
- oil for frying
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Make the meatballs. In a big bowl, mix all of the meatball substances besides the frying oil. Form the meat combination into bite-size (1″ or 2.5 cm) balls.
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Warmth the oil in a medium pot, over medium excessive warmth (350F or 180C). Fry the meatballs for five minutes, or till browned.
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Make the sauce. In a medium skillet, add all of the sauce substances. Warmth till thickened, stirring consistently.
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Add the meatballs to the sauce and coat with the sauce.