Meatballs and delectably sweet turnips simmered in tomato sauce.
Cooking time
30 minutes+
Calories
371kcal
Sodium
0.7g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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First make the meatballs. Saute the chopped onions until soft and clear, then set aside to cool. Pour the bread crumbs into a bowl and moisten with the milk. Next, add in the ground pork, onions and other remaining meatball ingredients. Knead together well, then form into bite-size round balls.
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Heat the cooking oil in a fry pan, add in (1) and cook to brown the surfaces.
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Leaving about 2 cm (3/4 in.) of the stem remaining, cut the leaves from the turnips. Peel the skin and divide equally in halves. Quickly boil the leaves, dip in cold water, dry and cut into 3 cm (1 in.) lengths. Break apart the shimeji mushrooms into bite-size pieces.
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Melt the butter in a pot, saute the onions until soft and clear. Add in the shimeji mushrooms and turnips. Make sure the oil covers all ingredients, add in (2) and the white wine.
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Crush the whole peeled tomatoes by hand and add to the pot. Once it boils, add in (B) and cover. Simmer for about 15 minutes.
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Add in the turnip leaves and simmer for an additional 1 to 2 minutes. Serve in a bowl.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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