A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs , minced onion , eggs , butter , and seasoning. Meatballs are cooked by frying , baking , steaming , or braising in sauce. There are many types of meatballs using different types of meats and spices . The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls ) or other seafood.
14-568: Oden ( おでん, 御田 ) is a type of nabemono ( Japanese one-pot dishes ) consisting of several ingredients such as boiled eggs , daikon or konjac , and processed fishcakes stewed in a light, soy -flavored dashi broth . Oden was originally what is now commonly called miso dengaku [ ja ] or simply dengaku ; konjac ( konnyaku ) or tofu was boiled and eaten with miso . Later, instead of using miso, ingredients were cooked in dashi, and oden became popular. Ingredients vary according to region and between each household. Karashi
28-508: A master stock , replenishing it as it simmers to let the flavor deepen and develop over many months and years. In Nagoya , it may be called Kantō-ni ( 関東煮 ) and soy sauce is used as a dipping sauce. Miso oden is simmered in hatchomiso broth, which tastes lightly sweet. Konjac and tofu are common ingredients. In the Kansai area, this dish is sometimes called Kanto-daki ( 関東炊き ) and tends to be more strongly flavored than
42-427: A dipping sauce ( tare ) to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso , soy sauce , dashi , and/or sweet soy types such as yosenabe (寄鍋), oden (おでん), and sukiyaki (すき焼き), eaten without further flavoring. The pots are traditionally made of clay (土鍋, donabe ) or thick cast iron (鉄鍋, tetsunabe ). Clay pots can keep warm for a while after being taken off
56-505: A few examples: Nabemono are usually eaten with a sauce sometimes called tare , literally "dipping". Several kinds of sauce can be used with additional spices, called yakumi. Typical yakumi include grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame, or momiji oroshi (a mixture of grated daikon radish and red pepper). Meatball The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of
70-417: A word play on "good pot". In South Korea , the loanword odeng ( 오뎅 ) borrowed from Japanese oden is a synonym of eomuk (fishcakes). The boiled dish consisting of fishcakes is called by the names such as odeng-tang ( 오뎅탕 ) or eomuk-jeongol ( 어묵전골 ), with the words such as tang (soup) or jeongol (hot pot) attached to the ingredient name. The street food version is sold from small carts and
84-478: Is a common ingredient for oden and is a popular snack at night markets . Tianbula is actually Japanese satsuma-age and was introduced to Taiwan by people from Kyushu (where satsuma-age is commonly known as tempura ) when Taiwan was under Japanese rule. Besides the more traditional ingredients, the Taiwanese olen also uses many local ingredients, such as pork meatballs and blood puddings . More recently, oden
98-586: Is offered in convenience stores where it is sold as guāndōngzhǔ ( 關東煮 ), the Mandarin reading of the Japanese characters for Kantō-ni . Nabemono Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe , is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe
112-429: Is often used as a condiment. Oden is often sold from food carts , though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. Many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen . While it is usually considered a winter food, some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as
126-561: Is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves . The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu ) types such as yudōfu (湯豆腐) and mizutaki (水炊き), eaten with
140-605: Is usually served with a spicy soup. It is very common on the streets of South Korea and there are many restaurants that have it on the menu or specialize in it. Oden was introduced to Taiwanese cuisine during Japanese rule and is referred to in Taiwanese Hokkien as olen ( Chinese : 烏輪 ; Pe̍h-ōe-jī : o͘-lián ), which has been further loaned into Taiwanese Mandarin as hēilún ( Chinese : 黑輪 ). Tianbula ( Chinese : 甜不辣 ; pinyin : tiánbùlà ; lit. 'sweet', 'not spicy')
154-568: The Americas are derived from European cuisine influences, notably Italian, Sicily, Iberian (Portuguese-Spanish), and Nordic (Swedish) cuisines. Kofta is a type of meatball or dumpling that is widely distributed in Middle Eastern , South Asian , Mediterranean and Balkan (Central and Eastern Europe) cuisines. The word kofta is derived from Persian kūfta : In Persian, کوفتن (kuftan) means "to beat" or "to grind" or 'meatball'. In
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#1732787208567168-559: The earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron . Poume d'oranges is a gilded meatball dish from the Middle Ages . Various recipes of meatballs can be found across Europe and Asia . From Iberia and Sweden to the Indian subcontinent , there is a large variety of meatballs in the kofta family. Most meatball recipes found in
182-581: The fire, while cast iron pots evenly distribute heat and are preferable for sukiyaki . Pots are usually placed in the center of dining tables and are shared by multiple people. This is considered the most sociable way to eat with friends and family. There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima . Here are
196-591: The lighter Kantō version. Shizuoka oden uses a dark-colored broth flavored with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or katsuobushi ) and aonori powder are sprinkled on top before eating. Udon restaurants in Kagawa Prefecture in Shikoku almost always offer oden as a side dish, to be eaten with sweet miso while waiting for udon. In China , 7-11 markets oden as haodun ( 好炖 )
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