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1
Finely chop the onions.
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2
Beat the egg.
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3
Drain the tofu lightly.
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4
Add the ingredients to the ground pork and mix together.
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5
Add the beaten egg in 2 to 3 batches, mixing between additions.
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6
Add the chopped onions, as well as the tofu, crumbling it as you mix it in.
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7
Mix in the katakuriko and the hamburger mixture is done.
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8
Set the frying oil (not listed) to 340F/170C.
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9
Form round meatballs with spoons, and drop them into the oil to deep fry.
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10
As long as the meatballs are nicely browned, they don't have to be cooked all the way through (they'll be simmered later on).
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11
I made 21 meatballs with the amounts indicated this time.
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12
Mix the ingredients with 500 ml of water.
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13
Heat up a tablespoon of oil in a deep pot, and cook 3 tablespoons of ketchup until fragrant (watch out for the oil spitting).
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14
When it's fragrant, add the combined ingredients from Step 6 and the meatballs.
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15
All you need to do now is simmer.
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16
You may think there's too much liquid in the pan, but it's fine.
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17
Keep simmering over high heat.
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18
Shake the pot occasionally to coat the meatballs evenly.
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19
The sauce will reduce in about 15 minutes.
