Round and Cute Hatcho Miso Quail Egg Meatballs For Bento

Round and Cute Hatcho Miso Quail Egg Meatballs For Bento

These small meatballs use regional specialities from Aichi Prefecture: hatcho miso, lotus root, and quail eggs. Since the meatballs are well flavored with miso, they are moist and delicious even when cold.

Ingredients: 10 meatballs

Quail eggs (hard boiled)
Ground meat - beef and pork mix
100 g
Lotus root
60 g
◆Hatcho miso
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
◇Grated ginger
a little
◇Black pepper
a pinch
◇Sansho spice powder
a little (to taste)


1. Grate 2/3 of the lotus root, and finely mince the remaining portion.
2. In a bowl, combine the ingredients marked with a ◆. Add lotus root (both the grated and the minced), and the ground meat. Then mix in the ◇ ingredients and knead well.
3. Divide the mixture from step 2 into 10 portions, and wrap each portion around the quail eggs to form balls.
4. Line up the meatballs on a baking sheet and place in an oven. Broil for about 10 to 15 minutes until browned on both sides.

Story Behind this Recipe

I just love the distinct richness and fragrance of hatcho miso! We use hatcho miso for Japanese dishes of course, but for us it's also an indispensable ingredient for demiglace sauce. I devised this bento to feature meatballs made using Aichi Prefecture locally-produced foods. The meatballs are made with Okazaki hatcho miso and quail eggs produced in Toyohashi. I included side dishes made with locally produced vegetables and seafood in the bento.