How to Make Japanese Mini Chili Tomato Meatballs with Udon Noodles Asian Cooking Recipe Cuisine

Japan Mini Chili Tomato Meatballs with Udon Noodles

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 lb ground beef

1 large onion, finely chopped

1 clove garlic, crushed

2.5 tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp chopped fresh parsley

1 small red chili, seeded and finely chopped

1 egg, lightly beaten

salt and pepper

25 oz fresh udon noodles

1/4 tsp salt

2 tbsp olive oil

SAUCE:

1 tbsp olive oil

2 shallots, chopped

1 clove garlic, crushed

3 large tomatoes, peeled and coarsely chopped

2 tbsp soy sauce

1 tbsp lemon juice

2 tsp Worcestershire sauce

1 tbsp chopped fresh basil or thyme

salt and pepper

1 small red chili, seeded and finely chopped

2 tbsp chopped fresh parsley


Directions:

In a medium bowl, combine beef, onion, garlic, tomato paste, Worcestershire sauce, parsley, chili, egg, salt and pepper and mix well. 

Line a large bamboo steamer or steamer basket with parchment paper. With wet hands, take about 1 tbsp mixture at a time and shape into small balls, and place in a single layer in the steamer.

Partially fill a pot or wok with water and bring to a rapid simmer. Place steamer over water, cover and steam until meatballs are cooked, 8-10 minutes.

Add noodles and salt to water for the last 6 minutes of cooking, or until noodles are just tender. Drain noodles and toss with olive oil to keep from sticking.

To make tomato sauce: Heat oil in a medium saucepan over medium-low heat. Add shallots and garlic and cook until soft but not brown, about 5 minutes.

Reduce heat, stir in remaining ingredients, except chili and parsley, cover and cook until thick, about 10 minutes. If a thinner sauce is preferred, add a little chicken stock. Add chili if desired.


Divide noodles among four plates and serve topped with meatballs and sauce and sprinkled with parsley.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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