Steps

1. Place 150g pork mince in a bowl.
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2. To the bowl with pork mince, add lightly drained 150g silken tofu, 1 tbsp mayonnaise, 1/3 tsp salt, 6 shakes MSG(Ajinomoto), black pepper to taste, 2 tbsp panko breadcrumbs, grated 5g garlic, and 1 tbsp potato starch.
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3. Mix well until the mixture becomes sticky and cohesive. 【Tip!】 Using cold meat straight from the refrigerator helps prevent the juices from escaping, resulting in a juicier finish.
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4. Heat oil as needed in a frying pan over medium heat.
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5. Take a suitable amount of the meatball mixture with a spoon or similar, drop it into the frying pan, and arrange while shaping it. 【Tip!】 Even if you skip the effort of forming them into balls, they will solidify when cooked, so there won't be a significant difference in taste.
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6. Cover and cook one side for 3 minutes over medium heat. 【Tip!】 Covering traps heat inside, allowing the meatballs to cook through more easily.
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7. Once one side is browned, flip them over, cover again, and cook for another 3 minutes.
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8. Once the meatballs are cooked through, plate them.
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9. Finally, sprinkle with Ajishio to taste and squeeze lemon to taste. 【Tip!】 Ajishio is an umami-coated salt, so sprinkling it enhances the flavor even further.
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10. For a flavor variation, sprinkling with curry powder to taste is also delicious.
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