March Loot & Tasty Randomness

"I believe..."

Mecha ribbons!

Niku Dango- all in US measurements:

1 lb ground beef
1/2 a medium onion
2 eggs
1/2 cup panko
1/4 pound shitake mushrooms
1/2 cup water

Sauce
2 tbsp sake
1/2 cup mirin
1/2 tbsp sugar
1/2 cup soy sauce

Directions:

Chop medium onion into fine dice. Cook over medium till onions are translucent. Put into a bowl and set aside. Chop mushrooms into a fine dice. When the onions are cool add the mushrooms, eggs, panko and ground beef. Mix well. Prepare the sauce (just mix everything in a bowl).

Form balls that are an inch in diameter and put into a large heated (medium) sauce pan. When one side is cooked/browned flip the balls over. Let other side brown. When balls are browned on two sides, add the 1/2 cup of water and cover. There will be lots of steam so careful with this step.

Once the water is pretty much gone, add the sauce to the sauce pan and reduce heat to medium low. Let the dango simmer on one side for about 1.5-2 min. Then flip the dango. Let the dango simmer for another 1.5-2 min. Remove from saucepan and put on plate. Don't let the dango sit in the sauce too long otherwise they get salty.

If you steam broccoli you can take some of the sauce from the saucepan and pour it over the broccoli. Tasty!

These are also great as leftovers or for bento.

(The dressing on the salad is miso dressing. Oh so good.)

Normally I would have miso shiro on the side but I was too lazy.

Oregon State capitol building.