Japanese-Style Meatballs
Generously coated with soy sauce and mirin.
20 minutes
236kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Mix (A) in ground meat until sticky.
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Add, in order, egg, 1 tbsp water and potato starch and mix well.
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Form balls about 2 cm (1 in.) in diameter and cook in oil heated to 170 C (340 f) until browned.
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Heat (B) to a boil, then add meatballs and coat. Serve together on a plate with aonori.
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