Panko bitterballen with colourful salad
The popular Dutch snack, reinvented with umami Kikkoman Ramen Soup Base: crispy panko bitterballen served with a new take on Joppie sauce, a zingy ponzu mustard and a fresh radish and cucumber salad.
Ingredients
For the Joppie sauce:
For the ponzu mustard
For the bitterballen:
For the coating:
For the salad:
To serve:
Nutritional facts (per portion):
4,024 kJ / 969 kcalPreparation
Step 1
80 g mayonnaise – ¼ onion, diced – 1 tsp Kikkoman Sauce for Rice - sweet – ½ tsp curry powder – 3 pinch of black pepper, freshly ground – 2 tbsp mustard – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
For the Joppie sauce, mix the mayonnaise with the diced onion and Kikkoman Sauce for Rice, and season with the curry powder and pepper. For the ponzu mustard, stir the Kikkoman Ponzu Lemon into the mustard.
Step 2
1 tbsp butter – 1 tbsp plain flour – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 60 ml cream – 2 tbsp water – 1 tsp parsley, chopped – ¼ small onion, diced – 2 pinch of black pepper, freshly ground – 3 pinch of nutmeg, ground
For the bitterballen, heat the butter in a saucepan, sprinkle in the flour and cook gently for a minute. Pour in the Kikkoman Ramen Soup Base, cream and water, bring to the boil, stir in the parsley and diced onion, season with the pepper and nutmeg and leave to cool for about 10 min.
Step 3
150 g minced beef
Mix in the minced beef, adjust the seasoning if necessary and chill for about 2 h.
Step 4
1 small egg – 2 tbsp plain flour – 80 g Kikkoman Panko - Japanese style crispy bread crumbs – Oil, for frying
For the coating, beat the egg and pour into a shallow bowl. Place the flour and Kikkoman Panko in two separate shallow bowls. With damp hands, shape the mince mixture into small balls roughly 3 cm in diameter, coat them first in the flour, then in the egg and finally in the Kikkoman Panko.
Heat the oil in a deep-fryer and fry the bitterballen in batches for about 5 min until golden, then drain on kitchen paper.
Step 5
1 bunch of radishes – 1 baby cucumber – 50 g salad sprouts (optional) – 2 tsp Kikkoman Toasted Sesame Oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 pinch of black pepper, freshly ground – 1 tbsp mustard
For the salad, cut the radishes and cucumber into thin strips, mix with the salad sprouts (if using), the Kikkoman Sesame Oil and Kikkoman Ponzu Lemon, and season with the pepper. Arrange the salad and bitterballen on plates and serve with the dips and the mustard.
Tip:
Add grated Gouda to the bitterballen mixture for extra flavour.
Recipe-ID: 1768
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80 g mayonnaise – ¼ onion, diced – 1 tsp Kikkoman Sauce for Rice - sweet – ½ tsp curry powder – 3 pinch of black pepper, freshly ground – 2 tbsp mustard – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
For the Joppie sauce, mix the mayonnaise with the diced onion and Kikkoman Sauce for Rice, and season with the curry powder and pepper. For the ponzu mustard, stir the Kikkoman Ponzu Lemon into the mustard.
1 tbsp butter – 1 tbsp plain flour – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 60 ml cream – 2 tbsp water – 1 tsp parsley, chopped – ¼ small onion, diced – 2 pinch of black pepper, freshly ground – 3 pinch of nutmeg, ground
For the bitterballen, heat the butter in a saucepan, sprinkle in the flour and cook gently for a minute. Pour in the Kikkoman Ramen Soup Base, cream and water, bring to the boil, stir in the parsley and diced onion, season with the pepper and nutmeg and leave to cool for about 10 min.
150 g minced beef
Mix in the minced beef, adjust the seasoning if necessary and chill for about 2 h.
1 small egg – 2 tbsp plain flour – 80 g Kikkoman Panko - Japanese style crispy bread crumbs – Oil, for frying
For the coating, beat the egg and pour into a shallow bowl. Place the flour and Kikkoman Panko in two separate shallow bowls. With damp hands, shape the mince mixture into small balls roughly 3 cm in diameter, coat them first in the flour, then in the egg and finally in the Kikkoman Panko.
Heat the oil in a deep-fryer and fry the bitterballen in batches for about 5 min until golden, then drain on kitchen paper.
1 bunch of radishes – 1 baby cucumber – 50 g salad sprouts (optional) – 2 tsp Kikkoman Toasted Sesame Oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 pinch of black pepper, freshly ground – 1 tbsp mustard
For the salad, cut the radishes and cucumber into thin strips, mix with the salad sprouts (if using), the Kikkoman Sesame Oil and Kikkoman Ponzu Lemon, and season with the pepper. Arrange the salad and bitterballen on plates and serve with the dips and the mustard.
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