Ingredients
- 550g ground pork
- 5 cloves garlic - finely chopped
- 2 onion - finely chopped
- 1 carrot - finely chopped
- 1 pack (150g) shimeji mushroom or 1 pack (200g) button mushroom - finely chopped
For the seasoning
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp sesame
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 cup panko bread crumbs
For the sauce
- 1/2 tbsp sesame oil
- 1 tbsp miso
- 3 tbsp mirin
- 3 tbsp cooking sake
- 3 tbsp soy sauce
- 1 pack katsuo dahsi
- 2 tbsp brown sugar
- 1 tbsp honey
- 150ml water
For thicking the sauce
- 1 tbsp katakuriko/potato starch
- 1.5 tbsp water
For the garnish
- 30g green leek - finely chopped
Instructions
- 1. Heat the oil in a large pan over medium high heat and fry garlic until fragrant or beginning to brown.
- 2. Add onion and carrot and fry them until softened. Let it cool and set aside.
- 3. In a medium bowl, add the ground pork, cooled onion mixture and all the seasoning ingredients. Knead them until the mixture gets sticky and smooth.
- 4. Roll out to oval balls shape. Heat the oil in a frying pan over medium high, place the patties onto the pan and fry both side until it gets brown color. Cover and cook over gentle heat for about 20min until meat is cooked through but not smoking, flipping it with a spatula to avoid scorching.
- 5. Mix together all the sauce ingredients in a small bowl, uncover the pan, add the mixed sauce at a time. Simmer over low heat uncovered for about 15 mins.
- 6. Mix together katakuriko and water in a small cup and thicken the sauce with it.
- Sprinkle chopped green onion and Serve hot!
© 2024 Copyright Dans la lune
Leave a Reply