这道甜咸猪肉丸子（日式肉丸）充满风味，与米饭完美搭配。不使用洋葱或葱，而是将切碎的金针菇混入肉中。金针菇中的高水分能防止肉饼变得过硬，赋予其多汁的口感。即使你不喜欢金针菇，也不用担心——一旦混入肉中，你根本不会注意到它们！
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烹饪时间
20 分钟
评分
分享
Artist
Rinaty
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 10 3/4 oz 猪肉末
- 7 oz 金针菇 (去根)
- 1 鸡蛋
- 1/2 tbsp. 植物油 (用于煎炸)
- 日式蛋黄酱（适量） (用于蘸食或浇顶)
- A1 tbsp. 土豆淀粉 (或玉米淀粉)
- A1 tsp. 酱油
- A1/2 tsp. 鸡精粉
- A1/2 tsp. 蒜泥 (或蒜末)
- A1/2 tsp. 姜泥 (或姜末)
- A盐和胡椒 (适量)
- B2 tbsp. 味醂
- B1 tbsp. 酱油
- B1 tbsp. 糖
步骤
- 1
切去金针菇的根部，切碎并分开。（使用一包200g或两包100g的小包装。）
- 2
在大碗中，将猪肉末、切碎的金针菇、鸡蛋以及A组所有食材（土豆淀粉、酱油、鸡精、蒜泥、姜泥、盐和胡椒）混合。揉至黏稠且充分混合。
- 3
手上轻涂植物油，将混合物塑成一口大小的肉饼，在每个肉饼中央按出一个小凹陷。大约可做10-12个。
- 4
在平底锅中用中火加热植物油。放入肉饼，煎至两面金黄。
- 5
盖上锅盖，将火调小。蒸3分钟。同时，在小碗中混合B组食材（味醂、酱油和糖）。
- 6
揭开锅盖，将酱汁倒入平底锅。调大火，煮至酱汁浓稠并裹住肉饼。
- 7
关火，将蛋黄酱舀入中央凹陷处，再次盖上锅盖，静置1-2分钟，让余热使蛋黄酱微微融化。
食谱ID
33
小贴士与备注
・ 金针菇有助于保持水分，使肉饼保持嫩滑。
・ 塑形时手上轻涂植物油，可防止粘手，并帮助塑造光滑、形状均匀的肉饼。
・ 烹饪前充分调味肉馅，最后涂上甜咸酱汁以增强风味。最后加入蛋黄酱使其更加浓郁美味。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."