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1
Combine the meatball ingredients, and mix well.
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2
Add some more panko if the mixture is too soft.
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3
The resultant meatballs taste better with a softer meatball mixture.
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4
Boil water, add salt and sake (not listed in the ingredients), and boil the meatballs.
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5
The meatball mixture is quite soft, so shape the mixture into balls right before placing them in the hot water.
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6
Look at Helpful Hints as to how to boil the meatballs.
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7
Drain the meatballs in a colander after they are cooked through.
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8
Pat dry the meatballs with kitchen paper.
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9
Coat the meatballs with katakuriko evenly.
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10
Make any size of meatballs to your taste.
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11
Heat the sesame oil in a frying pan and brown all the sides of the meatballs to allow them to have a good colour and flavour.
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12
I fry the meatballs after boiling them, but you don't need to do this.
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13
After boiling the meatballs, coat them with the sauce.
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14
In this case, thicken the sauce with katakuriko dissolved in water.
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15
After the meatballs are browned, add the sauce ingredients of your choice.
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16
Simmer slowly over a low heat to let the meatballs absorb the sauce.
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17
The katakuriko coating the meatballs thickens the sauce.
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18
Reduce the sauce to let it coat the meatballs.
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19
Once the sauce is shiny, it is ready.
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20
Garnish with the thinly sliced white part of a Japanese leek or sprinkle with sesame seeds to finish.
