Japanese-Style Meatballs

Ingredients

• 3 spring onions
• 300 g chicken mince
• 1 tsp light miso paste
• 1 tsp roasted sesame oil
• Salt
• 5 tbsp Soy sauce
• 5 tbsp mirin (Japanese sweet rice wine)
• 2 tbsp sake (Japanese rice wine)
• 1 tsp raw cane sugar
• 1 tsp Cornstarch
• 2 tbsp Rapeseed oil
• a handful coriander leaves (about 5 g)
• 1 tbsp sesame seeds (about 15 g)

Instructions

1. 1.

   Clean, wash and finely chop the spring onions. Mix them with the mince, miso paste and sesame oil in a large bowl. Season with salt and combine into a pliable meat dough. With damp hands shape 12 balls from the mixture.

2. 2.

   Bring soy sauce, mirin, sake, 2 tbsp water and sugar to a boil in a small pot. Whisk cornstarch with 1 tbsp water until smooth, add to the sauce and simmer for about 1 minute over low heat, then set aside and let cool slightly.

3. 3.

   Heat rapeseed oil in a large pan. Brown the meatballs over medium heat for 10 minutes, turning them regularly until golden brown.

4. 4.

   Drizzle the prepared sauce over the balls and continue cooking for 3–5 minutes until the sauce thickens and shines. Wash and pat dry the coriander leaves. Sprinkle the meatballs with sesame seeds and cilantro before serving.