Sticky Teriyaki Meatballs Recipe (Niku Dango)

Описание: In this video, I'll show you how to make irresistible Japanese teriyaki meatballs with a glossy homemade glaze! Learn the secret to juicy, bouncy texture using simple ingredients, perfect for weeknight dinners or party appetizers.

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📌 RECIPE DETAILS:
⏰ Time: 10 mins
👥 Servings: 3
🥕 Ingredients:
3 tbsp panko breadcrumbs or regular breadcrumbs
2 tbsp whole milk cold
⅛ onion
½ tbsp grated ginger root or ginger paste
300 g ground pork 20% fat content (increase lard if leaner), or ground chicken thigh
¼ tsp salt fine
1 pinch ground black pepper or white pepper
1 tsp lard omit if your pork mince is already fatty enough
2 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
2 tbsp cooking oil neutral

Teriyaki Glaze
1½ tbsp Japanese soy sauce (koikuchi shoyu)
1½ tbsp sake or dry sherry/wine
1½ tbsp mirin or cola
½ tbsp sugar
1 tsp grated ginger root or ginger paste
1 tsp grated garlic or garlic paste

Toppings
toasted white sesame seeds to taste
finely chopped green onions to taste
grated hard cheese to taste, Parmesan, Pecorino, Grana Padano

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❓ COMMON QUESTIONS
Q: My meatballs cracked or fell apart while cooking. How can I prevent that next time?
A: Cracking is often trapped air + weak binding, so mix salt into the cold mince first until it turns tacky (myosin activation), then fold in the rest gently. When shaping, smooth the surface and lightly “toss” the ball between your palms a few times to press out air pockets. If one starts to split in the pan, stop turning it and let the surface set before nudging it back into shape.

Q: Why is my teriyaki sauce watery and not clinging to the meatballs?
A: Watery sauce often occurs if you forget to wipe away excess rendered fat before deglazing, as the oil creates a slippery barrier that prevents the glaze from adhering. You must reduce the sauce until you see large, slow-popping bubbles, which indicates the water has evaporated and the sugars have concentrated into a sticky coating.

Q: How do I know when the meatballs are fully cooked without cutting them open?
A: Insert an instant-read thermometer into the center of the largest meatball-you’re looking for 75°C (165°F) or higher, which guarantees any ground meat pathogens are eliminated. If you don’t have a thermometer, pierce one with a toothpick or skewer and press gently. If the juices run clear (not pink or red), you’re safe. The texture should feel firm but springy when you press the surface. If it’s still squishy and soft like raw dough, give it another 2-3 minutes of covered, low-heat cooking to let the center catch up without drying out the exterior.

⏱ TIMESTAMPS
0:00 Intro
0:17 Prep ingredients
0:50 Mix teriyaki glaze
1:12 Make meatball mixture
2:55 Shape meatballs
3:32 Coat with starch
3:48 Pan-fry meatballs
4:57 Deglaze pan
5:42 Coat with glaze
6:01 Garnish & serve
7:01 Ingredient recap

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Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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