Nikudango (Japanese meatballs)

Ingredients

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Meal Balls

• 400 g ground pork
• 1 onion – chopped finely
• 1 egg
• 20 g “panko” bread crumbs
• 1 tbsp sesame oil
• 1 tbsp sake for cooking
• 1 tsp soy sauce
• 1 tbsp ginger – grated
• ½ tsp salt & pepper

Sweet and Sour sauce

• 4 tbsp water
• 3 tbsp shushi vinegar
• 2 tbsp sake for cooking
• 2 tbsp tomato ketchup
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp mirin
• *1 tbsp sesame
• *1 tbsp “katakuriko” potato starch – mixed with 1tbsp water

Directions

1. Mix all A ingredients well. Take a tablespoon size meat and shape it into bite-sized round pieces.
2. Put all B ingredients in a pan and warm up.
3. Heat up the frying pan with 3 cm of oil. Fry meatballs at low temperature (160℃). When it`s cooked, remove them from the oil.
4. Put the meatballs in 2.
5. Mix the potato starch, put it in 4, and mix until it shines.
6. Turn off the heat before the sauce thickens and serve with some sesame on the top.