Kushi Dango Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Ground beef1 1⁄4 Pound
 Scallions4 , finely chopped
 Green ginger1 1⁄2 Inch, peeled and grated
 Flour3 Tablespoon
 Soy sauce1 Tablespoon
 Eggs3 , lightly beaten
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 2498 Calories from Fat 1878

% Daily Value*

Total Fat 209 g322.3%

Saturated Fat 65.5 g327.3%

Trans Fat 0 g

Cholesterol 1034.4 mg

Sodium 1466 mg61.1%

Total Carbohydrates 42 g14%

Dietary Fiber 2.9 g11.6%

Sugars 2.9 g

Protein 121 g241.1%

Vitamin A 26.6% Vitamin C 18.8%

Calcium 13.4% Iron 62.2%

*Based on a 2000 Calorie diet

Directions

Combine the beef, spring onions (scallions), ginger, flour, soy sauce, eggs and monosodium glutamate to taste in a large bowl.
Using the palm of your hands, gently shape the mixture into small balls, about 2 1/2 cm./1 in.in diameter.
Fill a large deep-frying pan about one-third full with vegetable oil and heat it until it is very hot.
Carefully lower the meatballs, a few at a time, into the hot oil and fry until they are golden brown.
Using a slotted spoon, remove the meatballs from the pan and drain on kitchen towels.
Keep hot while you fry the remaining meatballs in the same way.
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