Eyeballs and Meat Sauce | 目玉入りミートソース

(日本語のレシピは以下にございます。)

Eyeballs and Meat Sauce | 目玉入りミートソース

As creepy as these look, they are DELICIOUS, and would be a perfect dinner on Halloween to enjoy with your kids or your friends! I think of these as a Japanese version of gnocchi, made with rice flour (shiratama ko) instead of potatoes. They are much softer than regular pasta, but I’ve added some parmesan cheese and salt and pepper, so they are quite delicious and flavourful. The dumplings are very easy to make, and once you get the hang of the consistency that you need to look for, you’ll be adding these to everything, because they are seriously so versatile, and take on the flavour of whatever you add them to – kinda like what chicken does! Shiratama ko can be found at Asian or Japanese grocery stores, or you could even find it on sale online!

Ingredients (serves 2)

Sauce:
❤ 300g ground beef
❤ 1 slice bacon
❤ ¼ cup onion, diced
❤ ¼ cup carrot, diced
❤ ¼ cup celery, diced
❤ 1 clove garlic, minced
❤ 2 tbsp tomato paste
❤ 200g canned chopped tomato
❤ 1 ½ tbsp olive oil
❤ ½ cup red wine
❤ 2 cups chicken stock
❤ 1 bay leaf
❤ a pinch each of salt, pepper & sugar

Eyeball Dumplings:
❤160g shiratamako flour (plus extra if needed)
❤ 30g grated parmesan cheese
❤ 200ml water
❤ salt & pepper
❤ blue, green and brown food colouring

Directions

For the sauce:
1. Finely chop the bacon, then drizzle the olive oil into a pot set to medium heat. Add the bacon, onion, carrot, celery and garlic, and cook until the onions become translucent.
2. Add the ground beef and increase the heat to high. Once the meat has browned on the surface, add the red wine and allow it to fully reduce.
3. Then add the tomato paste and combine well. Then add the canned tomatoes, the chicken stock, and bay leaf, then cook for 40 minutes until it is reduced by half, mixing occasionally.
4. Once it has reduced by half, season with salt, pepper and sugar.

For the dumplings:
1. Place the shiratamako flour into a bowl, and mix in the parmesan cheese and salt & pepper.
2. Gradually drizzle in the water, and knead with a spoon (or your hands – much easier). The dough should form into one piece, and be firm enough for a piece of dough to be rolled into a ball, and retain its form when placed down. Depending on the humidity of your house and the moisture in the cheese, you may need to add more flour, but do so gradually.
3. Divide the dough into about 48 pieces, and roll into balls. Take 3 balls, and knead them together with the food colouring to create a blue, green and brown ball. Take a small amount of dough from the blue or green dough, flatten it into a disk, and stick it onto one of the white balls. Then take an even smaller amount of brown dough, and stick it on top to make the pupil. Repeat with the remaining eyeballs.
4. Place the dumplings in a pot of salted, boiling water. Once they have risen to the surface, boil for 1 minute, then place them into the pot with the meat sauce. Gently mix together, and serve!

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Eyeballs and Meat Sauce | 目玉入りミートソース

見た目は少し気持ち悪いですが、とても美味しくて、ハロウィーンに友だちやお子さんと食べて楽しめられます❤まるで和風のニョッキで、じゃがいもの代わり に白玉粉で作られています。パスタより柔らかくて、パルメジャーノと塩コショウを加えると味がよ~くなります!とても作りやすいで、作り方を慣れていくと 何でも入れます!

材料(2人分)

目玉の白玉用
❤白玉粉 160g
❤パルメジャーノ 30g
❤水 200ml
❤塩こしょう
❤食用色素(青色、緑色と茶色)

ミートソース用
❤牛ひき肉 300g
❤ベーコン 1枚
❤玉ねぎ(みじん切り) 1/4カップ
❤にんじん(みじん切り) 1/4カップ
❤セロリ(みじん切り) 1/4カップ
❤にんにく(みじん切り) 1かけ
❤トマトペースト 大さじ2
❤トマト水煮缶(カット) 200g
❤オリーブオイル 大さじ1.5
❤赤ワイン 1/2カップ
❤鶏ガラスープ カップ2
❤ローリエ 1枚
❤塩、こしょう&砂糖 各ひとつまみ

作り方

ミートソース用:
①ベーコンをみじん切りにし、オリーブオイルを鍋に入れ、中火にする。ベーコン、玉ねぎ、にんじん、セロリとにんにくを加え、よくなじんでしんなりするまでじっくりと炒める。
②牛ひき肉を加え、強火にし、炒める。ひき肉の色が変わるまで赤ワインを加え、煮立たせ、アルコール分をとばす。
③トマトペーストを加え、よくからませる。トマト水煮缶、鶏ガラスープとローリエを加え、中火で半量になるまで煮詰める(約40分)。
④半量になったら、塩、こしょうと砂糖で調味する。

白玉用:
①白玉粉をボウルに入れ、パルメジャーノと塩コショウを加え、混ぜる。
②水をゆっくりで加え、スプーン(または手でこねるとすごく簡単です❤)でこねる。一つにまとめ、少量を丸くすると調理台に置くと形が崩れないぐらい固くなる。湿気などによって、白玉粉をさらに少々ゆっくりで加える。
③生地を48個に分け、丸くする。3個を食用色素とこね合わせ、赤色、緑色と茶色にする。青色または緑色の玉から少量をちぎり取り、平らにし、白い玉に付ける。茶色の玉から更に少量を白い玉につけ、瞳孔をつくる。他の目玉と同様にする。
④塩入り鍋に入った沸騰しているお湯に目玉を入れる。浮かんできたら、1分茹で、ミートソース入り鍋に加え、丁寧に混ぜ合わせると完成です!

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