Steps

1. In a bowl, combine 4 tbsp Water, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Vinegar, 1 tbsp Sugar, 1/2 tsp Dashi Powder, and 1 tsp Potato Starch. Mix well. The key here is that this sweet and sour sauce is Japanese-style and pairs perfectly with the meatballs.
   🕒 00:41
2. Slice the 200g Chicken Thighs into two pieces, then cut into 1cm cubes. Finely mince the chicken by pounding it with a knife until it loses its shape.
   🕒 01:06
3. Place the minced chicken in a bowl. Add 1 Egg, 1 tbsp Cooking Sake (Rice Wine), 4 tbsp Potato Starch, a pinch of Salt, and a pinch of Pepper. Mix well until combined.
   🕒 01:21
4. Finely chop 120g Enoki Mushrooms and add them to the bowl with the chicken. Mix until evenly distributed. The key here is that adding enoki mushrooms increases the volume of the meatballs, making them budget-friendly, and the enzymes in the mushrooms tenderize the meat.
   🕒 01:39
5. Heat about 1cm of oil in a frying pan over medium heat.
   🕒 02:01
6. Using two spoons, shape the meat mixture into balls and place them in the frying pan.
   🕒 02:10
7. Once the edges of the first meatballs start to brown, flip them and add the remaining meatballs. Cook for approximately 6 minutes, flipping occasionally. The key here is that pan-frying with a small amount of oil adds richness and makes them delicious.
   🕒 02:27
8. Once the meatballs are browned on the outside, remove them from the pan and drain on paper towels.
   🕒 02:53
9. Wipe the frying pan clean.
   🕒 03:18
10. Stir the prepared sweet and sour sauce again and pour it into the frying pan.
    🕒 03:28
11. The sauce will thicken with the heat of the pan. Cook over low to medium heat, stirring constantly, until thickened.
    🕒 03:38
12. Return the drained meatballs to the frying pan and coat them thoroughly with the sweet and sour sauce.
    🕒 03:57
13. Arrange the meatballs on a plate, sprinkle with toasted sesame seeds, and serve.
    🕒 04:05