We've taken inspiration from Japan's tsukune, small skewered meatballs that are usually cooked over a hibachi or binchotan charcoal grill, yakitori-style. In this recipe, we've skipped the skewers and pan-fried the meatballs in a sweet soy-based sauce.
- 2 tbsp sunflower oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp honey
- Coriander, to serve
- 2 spring onions (optional), white part thinly sliced, green part sliced, to serve
- Cucumber salad dressed with roasted-sesame seed dressing (see note), to serve
- 500 gm coarsely minced pork
- 4-5 shiitake mushrooms, finely chopped
- 2 spring onions, white part only, thinly sliced
- 1 tsp roasted sesame seeds
- ½ tsp togarashi (see note)
- 1 tbsp roasted sesame seeds
- 1 tsp salt flakes
- 1For meatballs, add ingredients into a bowl, mix to combine, season to taste and roll into walnut-sized balls. Set aside on a plate.
- 2Heat oil in a frying pan over medium-high heat. Fry meatballs in 2 batches, and turn gently until golden and almost cooked through (3-4 minutes).
- 3Return all meatballs to pan and add soy sauce, mirin and honey and turn gently until meatballs are glazed (2-3 minutes).
- 4For gomasio, combine ingredients in a bowl.
- 5Top meatballs with coriander and spring onion, season with gomasio to taste, and serve with cucumber salad and rice on the side.
Japanese-style sesame dressing is available from Asian grocers. If unavailable, mix a little honey, tahini and rice wine vinegar and thin to a dressing with a little water, then stir in roasted sesame seeds.