Skip to main content

Rice Cooked with Meatballs - つくねだんごの炊き込みご飯

Another recipe adapted from the Japanese rice cookbook.

From my paltry Japanese vocabulary, つくねだんご (tsukune dango) simply means meatballs (either made from pork or chicken) and 炊き込み (たきこみ or takikomi) means something cooked with rice.

The recipe is simple and the ingredient list only calls for a few fresh items. The prep work can be made in advance. See note below. However, I felt that this recipe still needed some work on it. It taste good as it is, but I had expected more bite in the meatballs. Well, I will research into it and hopefully come up with something.

Rice Cooked with Meatballs

3 cups rice (each cup measures 180ml)
5 cm daikon (white raddish), cut into bite size
1 tbsp soy sauce
1 tbsp sesame oil
250g minced pork
1 tbsp soy sauce
15cm spring onion, minced
1 tsp ginger, minced
2 tbsp sake
1 tsp cornflour

1. Add soy sauce and sesame oil to the daikon and let stand for 10 mins. Drain the daikon and sprinkle salt sparingly on it to remove excess moisture. Reserve the soy sauce and sesame oil mixture.

2. Mix the minced pork with soy sauce, spring onion, ginger, sake and cornflour. Shape into balls.

3. In a pot, add the reserved soy sauce and sesame oil mixture. Add the shaped meatballs and daikon. Bring to boil and lower heat to simmer until meatballs are fully cooked. Turn off the fire.

4. Strain the meatballs and daikon and reserve cooking liquid.

5. Wash the rice in a rice cooker inner pot. Add the reserved cooking liquid to the rice. If cooking liquid is insufficient, add water.

6. Switch the rice cooker to Regular/Normal cooking cycle.

7. When the rice is cooked, add the meatballs and daikon into the rice cooker and stir well to combine.

Ways to prepare this in advance:

(a) If you are really short of time: Mix the meatball and the seasoning ingredients the night before.
(b) If you have some time on your hands: Follow the recipe to Step 4. Keep the meatballs, daikon and reserved cooking liquid in the fridge.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to