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Kushi Dango Recipe
|Ground beef||1 1⁄4 Pound|
|Scallions||4 , finely chopped|
|Green ginger||1 1⁄2 Inch, peeled and grated|
|Soy sauce||1 Tablespoon|
|Eggs||3 , lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
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
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.