Japanese Meatballs
Video recipe. The source page contains only a video clip (linked title in Chinese: "Have you tried Japanese-style dumplings? No rolling out dough, super generous filling, tender and juicy, unforgettable after one bite [A Pang Noodles]") with no readable printed method, so a faithful classic method for Japanese-style pork meatballs is given below.
Ingredients
| 500 g | ground pork | |
| 2 | spring onion | |
| 2 cloves | garlic | |
| 1 tsp | 5 ml | ginger |
| 1 | egg | |
| 2 tbsp | 30 ml | soy sauce |
| 3 tbsp | 45 ml | breadcrumbs |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | mirin |
| — | oil for frying | |
| — | salt and pepper |
Instructions
Reconstructed classic method: 1. In a bowl combine the ground pork, finely chopped spring onion, grated garlic and ginger, egg, soy sauce, a little sugar and a pinch of salt and pepper. Add the breadcrumbs (or a little potato/corn starch) and mix until sticky. 2. Wet your hands and roll the mixture into small balls. 3. Heat oil in a pan and fry the meatballs over medium heat, turning, until golden all over and cooked through. 4. For the glaze, simmer soy sauce, mirin (or a splash of water with a little sugar) and a touch of starch slurry until glossy, then toss the meatballs to coat. 5. Scatter with sliced spring onion and chilli and serve.