Recipe by Naslie Brock Khan @Halaal_asian_delights 

Japanese meatballs, also known as “tsukune”.

These Japanese meatballs are juicy, flavourful, and perfect for any occasion.

Served hot, either as an appetizer or as part of a main meal, with steamed rice or noodles.

Prep time 30 mins.

Cook time 10-15 mins.

Serves 6

INGREDIENTS 

For the meatballs:

• 400g ground mince or chicken
• 100g ground smoked macon.
• 6 spring onions (white part for meatballs & green part for garnishing)
• 1 small onion, grated.
• 2 cloves garlic, minced.
• 2 tablespoons soy sauce
• 1 egg
• 1 tablespoon cornstarch or potato starch (we will require extra for dusting)
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Vegetable oil for cooking

For the sauce:

• ¼ cup soy sauce
• ¼ cup mirin
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 teaspoon Dashi Powder
• 100ml water
• 1 tablespoon corn flour made into a slurry with 3 tablespoons of water.

Optional garnish:

• Toasted sesame seeds
• Chopped green onions.
• Shichimi togarashi (Japanese seven spice blend)

METHOD

Prepare the meatball mixture:

• In a large mixing bowl, combine the ground mince & Macon, grated onion, spring onion, minced garlic, soy sauce, grated ginger, salt, and pepper, egg.
• Squeeze together, next add your cornflour.
• Mix well until all ingredients are thoroughly combined & slightly elastic.
• Wet your hands with water to prevent sticking, then shape the meat mixture into small balls. Dust lightly with cornflour.
• Place the formed meatballs on a plate or tray lined with parchment paper.

Cook the meatballs:

• Heat ½ cm oil a large skillet or frying pan over medium heat.
• Gently add the meatballs in a single layer, leaving space between each one to ensure even cooking.
• Cook the meatballs for about 2-3 minutes on each side, stirring frequently to get a crisp golden-brown coating.
• Remove the meat balls out onto a platter lined with parchment paper, the meatballs will not be cooked through yet.

Make the sauce:

• In a small saucepan, combine the soy sauce, mirin, sugar, except the cornflour slurry.
• Heat the mixture over medium heat, stirring occasionally, until it starts to bubble. Add the meat balls to the pan and cook for 1-2 minutes by shaking them to get it fully coated in the sauce.
• Next pour the cornflour slurry and stir gently until the sauce thickens.