A fluffy and tender meatball recipe made with just ground pork and onion. With minimal ingredients and simple steps, you'll create a delicious dish perfect for bento boxes or as a snack. Try this flavor-packed dish, steamed in Kou Kentetsu's style for concentrated umami!
Ingredients
Main Ingredients (2 servings)
- Ground Pork: 300g
- Onion: 1/4
- Potato Starch: 1 tbsp
Seasonings
- Salt: 1/3 tsp
- Vegetable Oil: as needed
- Cooking Sake (Rice Wine): 2-3 tbsp
- [A] Tomato Ketchup: 3 tbsp
- [A] Soy Sauce: 1.5 tbsp
- [A] Sugar: 1 tbsp
- [A] Vinegar: 1 tsp
Steps
- Finely chop 1/4 onion.
- In a bowl, combine 300g ground pork, the chopped onion, 1/3 tsp salt, and 1 tbsp potato starch.
- Knead the ingredients until well combined. This is the key! Using only potato starch to bind, instead of eggs or breadcrumbs, makes it easy to prepare.
- Lightly oil your hands with vegetable oil as needed, and shape the meat mixture into small, round meatballs.
- Lightly grease a frying pan with vegetable oil as needed, arrange the meatballs, and turn on the heat.
- Once you hear a sizzling sound from the bottom of the meatballs, add 2-3 tbsp of cooking sake (rice wine), cover with a lid, and steam over low heat. This is the key! Steaming without flipping results in fluffy and juicy meatballs.
- Remove the lid. The meatballs are ready when their bottoms are nicely browned and the meatballs themselves are plump.
- In a separate bowl, mix the '[A]' seasonings (3 tbsp tomato ketchup, 1.5 tbsp soy sauce, 1 tbsp sugar, 1 tsp vinegar). This is the key! Adding vinegar sharpens the flavor and makes it delicious.
- Add the '[A]' sauce to the steamed meatballs and toss to coat evenly.
- Simmer until the sauce thickens.
- Plate the meatballs and pour the remaining sauce over them.
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