Niku Dango Vegetal


  • 400 g. chopped seitan or shredded textured soybean
  • 1/2 cup soy milk
  • 1 tablespoon breadcrumbs
  • 2 tablespoons chopped chives
  • Salt and oil
  • 4 tablespoons soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons water
  • 3 tablespoons organic sugar


. In a deep pan place a little more than 1 cm. of oil and put on the fire.

. In a bowl, mix well all the ingredients for the meatballs: seitan, soy milk, salt, breadcrumbs and chives until the paste is smooth. If it is too soft, you can add a little more breadcrumbs and if it is difficult to knead, you can add soy milk.

. With a teaspoon take small portions of the mixture and using your hands make balls of about 2 or 2.5 cm. diameter. They should not be as big as regular meatballs.

. Place the balls in the hot oil. Cook for a few minutes, turning the meatballs halfway through cooking so they cook on both sides until golden brown.

. Once ready, remove from the oil and place on absorbent paper.

. In a separate pan place the soy sauce, mirin, water and sugar. Cook over low heat until the sauce has reduced and is slightly thick (like runny caramel).

. Place the meatballs in the pan with the sauce. Stir well so that they are completely covered with sauce. Remove from pan and serve hot.

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