Steps

1. In a bowl, combine ketchup 2 tbsp, water 3 tbsp, soy sauce 2 tsp, and sugar 1 tsp. Mix well.
   🕒 00:34
2. Trim the tough ends off 1 bunch (200g) of enoki mushrooms and chop them into 5mm to 1cm pieces.
   🕒 00:42
3. In a separate bowl, combine panko breadcrumbs 3 tbsp with cooking sake (rice wine) 2 tbsp and let it soak.
   🕒 00:51
4. To the soaked panko, add ground pork and beef mix 150g, salt to taste, black pepper to taste, grated garlic 1 tsp, and grated ginger 1 tsp. Knead until sticky.
   🕒 01:01
5. Add the chopped enoki mushrooms from step 2 to the bowl. Break apart any clumps with your hands. Knead everything together until the enoki mushrooms are incorporated and the mixture starts to come together. (Tip: Thoroughly kneading the enoki mushrooms helps them bind well and results in a smoother texture.)
   🕒 01:13
6. Take portions of the mixture and repeatedly slam them in your hands to remove air, then roll them into balls.
   🕒 01:51
7. Lightly coat the shaped meatballs with all-purpose flour as needed. (Tip: Dusting with flour prevents juices from escaping and helps the sauce adhere better.)
   🕒 02:11
8. Heat oil in a frying pan over medium heat. Place the meatballs in the pan and cook for 5 to 6 minutes, turning occasionally until browned all over.
   🕒 02:26
9. Once the meatballs are nicely browned, wipe away any excess oil and debris from the pan with a paper towel.
   🕒 03:13
10. Briefly re-mix the sauce prepared in step 1 and pour it into the pan. Cook over medium to medium-high heat, stirring, until the sauce has reduced and coats the meatballs.
    🕒 03:25
11. Transfer to a serving plate and garnish with dried parsley as needed, if desired.
    🕒 03:52