#Meat dish #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Suitable for lunch

Meat dumplings | Kuma no Kyoukai Shokudo-san's recipe transcription

お気に入りに追加

Kuma's limit cafeteria

Number of Subscribers: 156.0万人
Number of View: 3.3億回
Number of Videos: 1,274本

Ingredients

Minced meat (ground meat or minced pork) : 300g
玉ねぎ : 大1/2
たけのこ水煮 : 100g
ピーマン : 1個
人参 : 1/2本
Salt (for preparing minced meat) : 2g
しょうゆ : 大さじ1
片栗粉 : 大さじ1
卵 : 1個
サラダ油 : 適量
片栗粉（焼き用） : 適量
（A）ケチャップ : 大さじ2
(A) Worcestershire sauce : 大さじ2
（A）水 : 大さじ4
（A）みりん : 大さじ2
（A）砂糖 : 大さじ1
（A）しょうゆ : 大さじ1
(A) Chicken glass soup base (or consomme if not) : 小さじ1
Garlic (for sauce, if you like) : 1/2片

Time required

30minutes

Procedure

1) Prepare the meat 00:14
Put the minced meat in a bowl, sprinkle with salt evenly and mix the whole.
When the whole is mixed, keep it cold.
2) Make sauce 00:51
Put (A) in a bowl and mix well.
Grate the garlic and mix.
3) Prepare vegetables 02:36
Finely chop the onions.
Cut the boiled bamboo shoots into large pieces.
4) Make seeds 03:37
Put 3 vegetables in 1 meat.
Add egg, soy sauce, and potato starch and mix until sticky.
5) Bake meatballs 04:24
Spread about 5 mm of salad oil on a frying pan.
Roll the seeds of 4 to make a bite-sized dumpling and sprinkle with potato starch.
Fry and turn over when the surface is browned.
When the whole is browned, remove it from the heat.
6) Bake the garnished vegetables 06:16
人参とピーマンを切る。
5で使ったフライパンに入れ、1分程度揚げ焼きにする。
7) 煮込む 07:23
Wipe the frying pan used in 6 clean with kitchen paper.
Put the sauce of 2 in a frying pan and boil it.
Add the meatballs of 5 and simmer while sprinkling the sauce.
Add the garnish of 6 and simmer to complete.

Point

・ A recipe for making meatballs that you will definitely want to repeat.
・ Mix the ingredients for meatballs (ground meat, onions, bamboo shoots) in a cold state.
・ When making meatballs from seeds, it is advisable to add oil to your hands.
・ At the stage of baking meatballs, you don't have to worry about the streets of the fire inside.