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1
Chop the pork into small pieces until it becomes pasty.
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2
Evenly combine the chopped meat and the ground pork in a bowl.
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3
Add the ingredients to Step 1 in the order listed, then mix until they become pasty.
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4
Take a small piece (the size of the tip of your thumb) of the meat from Step 2, roll it into a ball, heat in a microwave oven for 10-20 seconds at 600W.
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5
Check the taste.
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6
Season with salt and the other seasonings to taste.
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7
Set the mixture from Step 2 in the refrigerator for about half day.
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8
Divide the mixture into 8 pieces, approximately shape them into 3.5 cm diameter logs that are 7 cm long.
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9
Set aside for 30 minutes at room temperature.
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10
Heat the vegetable oil in a pan, grill the meat from Step 5 to brown the surface and thoroughly cook through to the centers.
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11
Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done.
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12
Place Step 6 on a plate, drizzle on some sesame oil and sprinkle on the herbs (chopped mint shown in the photo).
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13
Sprinkle on some freshly ground pepper, and they're ready to be served.
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14
How to make soy sauce koji: Use your hand to mash 200 g of the dried rice koji into a container.
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15
Add 300 ml of marudaizu soy sauce.
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16
Let it sit to mature.
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17
For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder.
