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1
Mince the onion.
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2
Finely chop the garlic and ginger.
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3
Saute in a pan with oil.
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4
When the onion is translucent, turn off the heat and let it cool.
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5
It will cool down faster if you put it on a stainless steel countertop rather than leaving it on the stove.
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6
When the cooked vegetables have cooled down, add the meat, sake, egg, salt, and pepper, and knead together well with your hands.
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7
Form into meatballs of the size you prefer.
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8
Put half the meatballs in a separate dish.
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9
Leave the rest of the meatballs in the frying pan.
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10
Start heating the meatballs without oil over high heat.
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11
When they start to sizzle, lower the heat to medium.
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12
If you insert your cooking chopsticks under a meatball at this angle, it will roll against the side of the pan towards you.
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13
When you've rolled each one over once, do the same to both sides.
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14
It's hard to make the meatballs perfectly round though, they end up as cylinders or triangular shaped.
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15
When the meatballs are browned on the surface, take them out and brown the rest of the meatballs.
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16
Add all the meatballs back into the pan and roll them around to make them round.
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17
Add the water, put on a lid and steam.
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18
When there's just a little water left in the pan, check the meatballs to see if they're done by sticking a skewer into one, then add the ingredients.
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19
When the sauce comes to a boil, add the katakuriko dissolved in water and coat.
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20
When it comes to a boil again and has thickened, it's done.
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21
If you like the sauce to be sour, add a little black vinegar.
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22
Garnish with the white part of a leek, finely shredded, if serving to adults.
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23
Freeze the leftovers.
