John Paul Urizar
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.
Ingredients
Method
For meatballs, add ingredients into a bowl, mix to combine, season to taste and roll into walnut-sized balls. Set aside on a plate.
Heat 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).
Return all meatballs to pan and add soy sauce, mirin and honey and turn gently until meatballs are glazed (2-3 minutes).
For gomasio, combine ingredients in a bowl.
Top 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.
Notes
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