Main CourseDinnerLunch

Bakso (Indonesian Meatball Soup)

Name: Bakso (Indonesian Meatball Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4人分
Cuisine: indonesian
Ingredients: 500 g ground beef lean; 50 g tapioca flour; 1 個 egg white; 60 ml ice water; 1 小さじ garlic powder; 0.5 小さじ white pepper; 1 小さじ salt; 1.5 l beef broth low sodium; 0.5 個 white onion roughly chopped; 2 片 garlic smashed; 10 g ginger sliced; 2 大さじ soy sauce; 100 g rice vermicelli; 100 g yellow noodles; 2 個 bok choy chopped; 2 大さじ fried shallots; 40 g celery thinly sliced (お好みで); 1 個 scallion chopped; 2 大さじ chili sauce (お好みで)

This recipe makes a comforting bowl of bakso, a popular Indonesian meatball soup. Tender beef meatballs are served in a clear, savory broth with noodles and fresh garnishes. It's a satisfying and flavorful meal.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 4
難易度: 普通
1人分: 518 kcal

アレルゲン情報： セロリ、卵、グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

meatballs

500 gground beef, lean
50 gtapioca flour
1 個egg white
60 mlice water
1 小さじgarlic powder
0.5 小さじwhite pepper
1 小さじsalt

broth

1.5 lbeef broth, low sodium
0.5 個white onion, roughly chopped
2 片garlic, smashed
10 gginger, sliced
2 大さじsoy sauce

serving

100 grice vermicelli
100 gyellow noodles
2 個bok choy, chopped

garnish

2 大さじfried shallots
40 gcelery, thinly sliced(お好みで)
1 個scallion, chopped

condiment

2 大さじchili sauce(お好みで)

調理器具

ladle · large bowl · large pot · colander · stand mixer

作り方

手順

1
Combine ground beef, tapioca flour, egg white, ice water, garlic powder, white pepper, and salt in a large bowl.
約5 分
調理のヒント： Ensure all ingredients are well combined for a smooth meatball texture.
2
Mix thoroughly by hand or with a stand mixer until the mixture is very pasty and sticky, about 10-15 minutes.
約15 分
調理のヒント： The longer you mix, the bouncier your meatballs will be.
3
Bring a large pot of water to a gentle simmer (not boiling).
約5 分
調理のヒント： Too high a heat can make the meatballs tough or cause them to break apart.
4
Using wet hands or two spoons, form the meat mixture into small, golf-ball-sized meatballs and carefully drop them into the simmering water.
約10 分
調理のヒント： Keep your hands wet to prevent the mixture from sticking.
5
Cook the meatballs for about 15-20 minutes, or until they float to the surface and are cooked through.
約20 分
調理のヒント： You can cut one open to check if it's cooked all the way through.
6
Remove the cooked meatballs from the water and set aside.
約2 分
7
In a separate large pot, combine beef broth, white onion, garlic, ginger, and soy sauce.
約2 分
8
Bring the broth to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.
約20 分
調理のヒント： Skim any foam from the surface of the broth for a clearer soup.
9
While the broth simmers, prepare the rice vermicelli and yellow noodles according to package directions.
約10 分
調理のヒント： Do not overcook the noodles; they should still have a slight bite.
10
Blanch the bok choy in boiling water for 1-2 minutes until tender-crisp, then drain.
約2 分
調理のヒント： You can use the same water used for cooking the noodles.
11
To serve, place a portion of cooked rice vermicelli and yellow noodles in individual bowls.
約1 分
12
Add several meatballs and some blanched bok choy to each bowl.
約1 分
13
Ladle the hot broth over the noodles, meatballs, and bok choy.
約1 分
14
Garnish with fried shallots, thinly sliced celery (if using), chopped scallion, and a spoonful of chili sauce (if desired).
約1 分

1人分

栄養情報

52%スコア

カロリー: 517.7kcal
たんぱく質: 29.6g
炭水化物: 40.4g
脂質: 26.5g
食物繊維: 1.9g
糖類: 3.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover meatballs and broth separately in airtight containers in the refrigerator.

温め直し

Reheat broth and meatballs gently on the stovetop. Cook fresh noodles and blanch bok choy when ready to serve.