Jewpanese Meatballs w/ Miso and Shishito Peppers Over Udon
Author: TheGrumpyGourmand
Cuisine: Japanese Fusion
Prep time:
Cook time:
Total time:
Serves: 3 servings
- 1 large zucchini-grated
- ¼ cup edamame beans
- 6 shishito peppers-sliced, with the tops removed
- 1 package of dried miso soup
- 1 lb of ground turkey (dark meat)
- 7 tbsp olive oil
- ½ tsp salt
- ½ cup of teriyaki sauce
- 3 servings of udon
- Grate the zucchini
- Chop the edamame beans in half
- Slice the shishito peppers and sautee quickly in 1 tbsp of olive oil.
- Combine the peppers, zucchini, edamame, salt and miso in a bowl and mix with your hands.
- Add the turkey and mix all the ingredients together.
- Form the meatballs into golf ball sized meatballs and place onto a cookie sheet.
- Heat remaining olive oil in a very large sauce pan.
- Add the teriyaki sauce; mix together and heat over medium heat.
- Add the meatballs and cook for 5 minutes on each side.
- Meanwhile, bring a large pot of water to a boil. Add the udon and reduce to an active simmer for another 10-15 minutes.
- Remove the pan of meatballs from the heat and, with tongs, remove the meatballs and place onto a plate and set aside.
- Dump the oil and teriyaki into a serving bowl.
- Strain the udon and add to the teriyaki sauce. Mix together and coat the udon. Add the meatballs and serve!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/02/12/jewpanese-meatballs-w-miso-and-shishito-peppers-over-udon/
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