1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add the onion and cook until wilted or lightly browned. Let it cool and set it aside.
2. Meanwhile, in a large bowl, add the ground meat and salt (7g). Mix and knead.
3. Add cooled cooked onions and ingredients A (soaked panko/bread crumbs, mayonnaise, egg and sugar). Mix it all well with your hands until it gets sticky.
4. Shape the mixture into about 8 patties. In a large skillet, heat 2 or 3 tbsp oil over medium-high heat. Place the patties gently on the frying-pan. Cook for a few minutes until nicely browned and flip the patties.
5. When both sides of the patties are nicely browned, add about 1cm hot water in the frying-pan. Reduce the heat to medium-low and cover. Simmer for about 5 mins.
6. Remove the cover (some water must remain) and add all the sauce ingredients. Simmer until the sauce has thickened (or for a few minutes).
1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
1. In a frying-pan, heat 1 tbsp oil and fry garlic until fragrant. Add vegetables and continue stir frying until wilted. Add salt and butter to season. Let it cool to room temperature.
2. Transfer the vegetable in a medium bowl and add all ingredient A. Knead mixture with hands thoroughly until the mixture forms sticky and moist.
3. Take a small portion of the mixture, and shape it into a flat, round disc shape, and then put a piece of mozzarella on it. Fold the meat mixture over it and make it into a round ball. Coat the balls lightly with katakuriko/potato starch. Repeat until all of the meat mixture is used.
4. In a skillet, heat 2 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown. Reduce the heat to low and simmer for about 15 to 20 minutes with lid on.
5. Move the cooked patties to a plate. Add all the sauce ingredient to the skillet (don't wash it) and bring it to a boil over medium-high heat. Reduce the heat to low and place the patties back onto the sauce and coat both sides with the sauce. Cover and let them cook over low heat for about 3 min.
1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.
1. In a skillet, heat 1 tbsp vegetable oil and fry garlic until fragrant. Add onion, coriander and cook until wilted. Add ingredients "A" to season and fry for a few more minutes. Let it cool and set aside.
2. Once they have cooled down, transfer into a medium bowl and add ground beef. Mix well. Add ingredients "B", mix and knead well using your hand until it becomes smooth and elastic.
3. In a separate bowl, add cooked japanese rice, mayonnaise, and salt and mix well. Using lightly wet hands, form into balls.
4. Grab a handful of the meat mixture, form each piece into a small bowl shape, then flatten it a bit. Place the cooked Japanese rice ball inside and fold the meat around it.
5. Heat 1 tbsp vegetable oil in a saucepan, fry the beef rice balls on both sides until nicely brown or until cooked through.