Lion's Head Donabe
Chef YuKei
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
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Ingredients
MEATBALLS
1 lb ground Berkshire pork, can substitute for ground chicken or turkey
2 eggs, beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
2 stalks green onions, finely chopped
1 tablespoon grated ginger
1 tablespoon minced garlic (2-3 cloves)
1 teaspoon salt
2 tablespoons sugar
1/4 cup cornstarch, can substitute for panko bread crumbs or potato starch
5 cups canola oil, for par-frying
2 tablespoons sesame oil
3 ginger slices
3 cloves garlic, smashed
3 stalks green onions, cut into thirds
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sugar
1/4 cup Shaoxing cooking wine (can be substituted for white wine or sake)
2 cups chicken stock
6 bulbs baby bok choy
1-oz disher (also known as a “scooper”)
Donabe clay pot, can be substituted for dutch oven or any other braising-friendly cooking vessel
INGREDIENTS
SPECIAL EQUIPMENT
Directions
MEATBALL PREPARATION
Add the ground pork, eggs, soy sauce, and sesame oil in a large mixing bowl. Mix briefly until the wet ingredients are well combined.
Add the green onions, ginger, garlic, salt, and sugar. Mix briefly until the ingredients are well combined.
Add the cornstarch. Knead the cornstarch into the mixture. Continue kneading the meatball mixture until the protein sticks together and no white bits are visible from the cornstarch.
Kneading will also create a fluffy texture in the meatballs and ensure that your meatballs won’t crumble while cooking.In a small deep pan, heat the canola oil to 350F over high heat.
Use the disher to scoop and release meatballs into the oil. Par-fry the meatballs until golden brown. Avoid over-crowding the pan.
SOUP PREPARATION
Place the clay pot over medium-high heat. Add sesame seed oil, ginger, garlic, and green onions. Saute until fragrant.
Add the oyster sauce, soy sauce and sugar. Stir until well combined.
Add the par-fried meatballs. Gently baste each of the meatballs with the sauce.
Add the Shaoxing cooking wine to deglaze the pot.
CAUTION: The wine may catch flame, but it should burn out within a few seconds.Stir gently. Add the chicken stock. Make sure there is enough liquid to cover the meatballs. If 2 cups is not enough, add more chicken stock or water.
Cover the pot. Simmer over medium-low heat for 20 minutes.
Uncover the pot and neatly lay the bok choy on top of the meatballs. Cover the pot again and let steam for 5-10 minutes.
The meatballs and bok choy will be braised and tender. Enjoy by itself or with steamed white jasmine rice!