|1||daikon radish (small)|
|100 g||glass noodles|
|200 g||ground meat|
|1 tbsp||soy sauce|
|½ tsp||sesame oil|
|chopped cilantro to serve|
Grüner Veltliner Steinfeder, Wachau, 2011
This slightly dry white wine echoes this hearty, yet subtle starter wonderfully. The wine is best enjoyed between 9 - 13°C/50°F, allowing the full aroma to unfold.
Slice spring onion into fine rings. Finely chop ginger and slice radish into thin strips.
Mix ground meat, chopped spring onion, chopped ginger, egg white, cornstarch, soy sauce, sugar, and salt well with a fork until an even consistency is formed.
Boil water. Make small meat balls out of the mixture. Here it helps if hands are moistened with water to prevent the balls from sticking. Alternatively, use two teaspoons.
The egg white will cause a white foam to appear on the surface. Remove with a skimmer.