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1
Mix the ingredients together.
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2
Vinegar is optional!
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3
I usually doesn't put it in, but I do sometimes when we want a refreshing taste.
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4
Finely mince the green part of the leek.
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5
Tip: The white part of the leek is fine to use as well if there's no green part!
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6
You can also use scallions or different types of Japanese leeks.
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7
Put ground meat in a bowl, add the ingredients and knead well.
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8
Roll into about 3.5 cm balls.
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9
Heat a frying pan, add a little bit of vegetable oil, and place the rolled meatballs.
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10
Cook the meatballs while rolling them around to brown on all sides over medium or so heat.
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11
Once the meatballs are all browned, cover with a lid and cook for about 3 minutes over low heat.
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12
Remove the lid off and wipe off excess oil that seeped out of the meat with a paper towel.
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13
Tip: A lot of oil renders so remove thoroughly.
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14
Mix the ingredients from Step 1 thoroughly once more, and pour into the pan.
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15
Tip: The katakuriko will have settled to the bottom at this point, so it's necessary to stir it again before pouring into the pan.
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16
Stir using a heat-resistant spatula (or similar) and reduce the sauce.
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17
It's done once the sauce starts to thicken and form a coating around the meatballs!
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18
The meatballs, delicious even when cold, are done!
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19
Everyone loves this in bentos!
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20
This can be served for dinner of course, in addition to using them for bentos - and for lunch at home too of course.
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21
They are also great as drinking snacks, served with the finely shredded white part of a leek!
