Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)
Japanese Meatballs (Niku-dango)

Perfect for: Family Favourites, Weekend Feasts

Japanese Meatballs (Niku-dango)

A comforting and moreish Japanese meal that is full of classic Japanese flavours. The aromatic pork and beef meatballs hit the spot with a sticky, sweet and sour ginger sauce. They are accompanied by a fresh pickleed vegetables made with konbu dashi and wakame seaweed along with a moreish umami miso soup.

Experience includes everything you need to cook:

  • Sticky Ginger Meatballs (pork & beef)
  • Japanese Short Grain Rice
  • Tofu & Wakame Miso Soup
  • Pickled Radish & Cucumber

British grass-fed beef & carefully reared pork sourced from an award-winning family butcher in Wiltshire.

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Your Recipe Box Includes

  • Premium specialist ingredients
  • Detailed recipe cards
  • Cooking guide
  • Cuisine playlist
  • Cultural elements
  • Eco packaging
Allergen Information

Please note that our boxes and ingredients are packed in a facility that handles all allergens. Specific allergens for each menu are listed under each recipe.

Prep time: 50 mins
Ingredients from your kitchen:
Salt Sugar Eggs Cooking oil
Heat level:
None
Effort level:
Medium

Heritage of the Dish

Reiko Hashimoto

Teacher, Writer and Chef

Listen to Chef Reiko describe this menu!

00:00 / 00:00

Japanese meatballs are one of my favourite dishes to cook and enjoy. Usually, meatballs are complemented with a sweet and sour flavoured sauce made with soy and vinegar base. I love the flavours from fresh ginger, spring onions and sesame oil added to the pork and beef mince. The sauce is made with dashi powder, soy sauce, mirin and rice vinegar, this sauce is full of traditional Japanese flavours. Dashi powder is made from bonito flakes and used commonly in Japanese cooking as a base for soups, stocks and sauces. It is used for the savoury, umami flavours it provides. The meatballs hit the spot when coated in the sticky, sweet and sour sauce which also helps to keep them moist and juicy once cooked.

When cooking this menu, you will use my technique for preparing the perfect Japanese sticky rice. Although this recipe seems simple it is important to follow the instructions carefully. Washing the rice will remove excess starch and prevent it from breaking down once cooked. The steaming process at the end of cooking is equally important to allow the rice to absorb all the liquid while also preventing it from clumping together.

The meatballs are paired with a fresh pickled vegetables made with konbu dashi and wakame seaweed. This dish is a good example of classic Japanese flavours. Wakame is the most used seaweed in Japan and particularly for the miso soup which is enjoyed with this menu. Rice, pickles, and soups go hand in hand and is a great combination commonly eaten in Japan.

Niku dango, or Japanese meatballs, are a much-loved comfort food enjoyed in homes across Japan. Tender meatballs glazed in a sweet and savoury sauce showcase Japan’s love of balanced flavours and umami-rich cooking. A simple yet deeply satisfying dish at the heart of Japanese home cooking.

Hero Ingredients

Miso Paste

A traditional Japanese paste made from fermented soybeans and koji, known for its deep umami flavour. It forms the base of the rich sauce in this dish, by adding savoury depth, richness and balance.

Minced Pork & Beef

This menu features a rich blend of pork and beef, carefully selected for their depth of flavour and perfect texture. Sourced from an award-winning family butcher in Wiltshire, the meat is expertly prepared to deliver juicy, tender meatballs that soak up every drop of the sweet and savoury glaze.

Wakame Seaweed

Wakame seaweed is a classic in Japanese home cooking, loved for its soft texture and naturally savoury umami flavour. It brings a light, ocean-fresh note that balances rich, comforting dishes beautifully. In this menu, it adds an authentic coastal depth that makes every bite feel uniquely Japanese.

Japanese Short Grain Rice

Japanese short grain rice is known for its soft, tender texture and naturally sticky grains. It absorbs savoury sauces while holding together beautifully, making it an essential ingredient in authentic Japanese cooking.

Recipe details

Aromatic pork and beef meatballs drenched in a sticky sweet and sour ginger sauce, garnished with spring onions and nutty sesame seeds.

Ingredients
  • Cooking oil*
  • Cornflour
  • Dashi powder
  • Egg(s)*
  • Ginger
  • Minced beef
  • Minced pork
  • Mirin
  • Pepper*
  • Rice vinegar
  • Salt*
  • Sesame oil
  • Sesame seeds
  • Soy sauce
  • Spring onions
  • Sugar*

*From your kitchen

Equipment required

Knife, chopping board, large mixing bowl, kitchen towel, large frying pan.

Sticky Ginger Meatballs
Allergens
Contains Eggs, Sesame, Soya, Gluten, Sulphites, Fish
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
30
Energy (kcal)
946
Fat (g)
73
Carbohydrate (g)
37
Based on 2 person recipe and uncooked raw ingredients provided.

No Japanese dish is complete without perfectly cooked sticky rice. This recipe is the most authentic way to cook short grain rice - it is easier than you think!

Ingredients
  • Short grain rice
  • Water*

*From your kitchen

Equipment required

Large mixing bowl, saucepan with lid.

Japanese Short Grain Rice
Allergens
Contains None
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
6.9
Energy (kcal)
335
Fat (g)
0.5
Carbohydrate (g)
80
Based on 2 person recipe and uncooked raw ingredients provided.

Classic vegetarian Japanese soup packed full of flavour combining rich umami miso with salty dried seaweed.

Ingredients
  • Konbu dashi powder
  • Miso paste
  • Spring onions
  • Tofu
  • Wakame seaweed
  • Water*

*From your kitchen

Equipment required

Knife, chopping board, kitchen towel, ladle, large saucepan.

Tofu & Wakame Miso Soup
Allergens
Contains Soya
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
6.6
Energy (kcal)
70
Fat (g)
3.1
Carbohydrate (g)
3.3
Based on 2 person recipe and uncooked raw ingredients provided.

A light and colourful pickle with crunchy vegetables, kombu dashi powder and wakame seaweed. The perfect accompaniment to a rich curry.

Ingredients
  • Cucumber
  • Fresh ginger
  • Kombu dashi powder
  • Mirin
  • Radish
  • Rice vinegar
  • Salt*
  • Sugar*
  • Wakame seaweed
  • Water*

*From your kitchen

Equipment required

Knife, chopping board, bowl.

Pickled Radish & Cucumber
Allergens
Contains Sulphites
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
3.2
Energy (kcal)
78
Fat (g)
1.4
Carbohydrate (g)
11
Based on 2 person recipe and uncooked raw ingredients provided.

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Nidhi and Sahil,
Founders

“We created Cookaway to transport you around the world through food. It's the closest thing to experiencing a country's culture and cuisine without leaving home. We've done all the hard work so you can cook with confidence, discover new flavours, and create unforgettable moments around the table. That's our Cookaway promise.”

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