Round And Cute Hatcho Miso Quail Egg Meatballs For Bento

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Round and Cute Hatcho Miso Quail Egg Meatballs For Bento. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Round and Cute Hatcho Miso Quail Egg Meatballs For Bento is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Round and Cute Hatcho Miso Quail Egg Meatballs For Bento using 10 ingredients and 4 steps. Here is how you can achieve that.

I just love the distinct richness and fragrance of hatcho miso! We use hatcho miso for Japanese dishes of course, but for us it's also an indispensable ingredient for demiglace sauce. I devised this bento to feature meatballs made using Aichi Prefecture locally-produced foods. The meatballs are made with Okazaki hatcho miso and quail eggs produced in Toyohashi. I included side dishes made with locally produced vegetables and seafood in the bento.

In step 2, if you mix the sugar, hatcho miso and ketchup into a paste beforehand, the miso won't stiffen and the paste will be easier to knead.
By both grating and mincing the lotus root, you can enjoy two different textures.
The meatballs are well flavored, so they're delicious without sauce or other additions. Recipe by Marshan

Ingredients and spices that need to be Take to make Round and Cute Hatcho Miso Quail Egg Meatballs For Bento:

1. 10 Quail eggs (hard boiled)
2. 100 grams Ground meat - beef and pork mix
3. 60 grams Lotus root
4. 2 tbsp â—†Hatcho miso
5. 1 tsp â—†Sugar
6. 1 tsp â—†Ketchup
7. 1 tsp â—‡Katakuriko
8. 1 dash â—‡Grated ginger
9. 1 pinch â—‡Black pepper
10. 1 dash â—‡Sansho spice powder

Steps to make to make Round and Cute Hatcho Miso Quail Egg Meatballs For Bento

1. Grate 2/3 of the lotus root, and finely mince the remaining portion.
2. In a bowl, combine the ingredients marked with a â—†. Add lotus root (both the grated and the minced), and the ground meat. Then mix in the â—‡ ingredients and knead well.
3. Divide the mixture from step 2 into 10 portions, and wrap each portion around the quail eggs to form balls.
4. Line up the meatballs on a baking sheet and place in an oven. Broil for about 10 to 15 minutes until browned on both sides.

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