Meatballs and delectably sweet turnips simmered in tomato sauce.
- 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
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.
Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.
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