Ankake Meatballs

Ankake Meatballs

Perfect for small gathering nibbles, side dish, bento lunches or as a main meal.

  • 30 mins
  • Easy
  • Mains
  • 2-3 Servings


  • 400g Pork Mince
  • 1 1/2 tsp Yutaka Cooking Sake
  • 1 Egg
  • 3 Tbsp Potato Starch
  • 1/3 Tsp Ginger
  • 3 1/2 Tbsp Yutaka Soy Sauce
  • Vegetable oil
  • 1/2 tsp Chicken/Pork Stock Paste
  • 100ml hot water
  • 2 1/2 Tbsp Sugar
  • 2 Tbsp Vinegar
  • Splash of Sesame Oil
  • Chopped Spring Onion to serve


  1.  Start by breaking up the pork mince in a large bow. Add a pinch of salt and mix it thoroughly. Then, incorporate 1 tbsp of soy sauce, 1/3 tsp of ginger, and 1.5 tsp of cooking sake into the mixture. Crack an egg and add it to the bowl.
  2. Continue mixing until the pork starts to form a thick paste. Next, swiftly stir in 1 tbsp of potato starch poweder.
  3. Take roughly tablespoon sized portions of the pork mixture with a spoon and shape them into meatballs.
  4. In a sturdy pan, heat oil until it reaches around 170°C. Carefully fry the meatballs in the hot oil, rotating them after approximately 20-30 seconds to ensure even cooking. Fry until the oil reaches 185°C and the meatballs turn a golden brown.
  5. In wok, combine all the ingredients for the sauce except the rest of the starch powder. Mix wth 1/2 tbsp of water, then add it to the wok.
  6. While stirring the sauce, heat the wok over a medium flame until it thickens slightly. Next, add the fried meatballs and a splash of sesame oil, ensuring the meatballs are evenly coated with the delicious sauce.
  7. Arrange the meatballs on a serving dish and garnish with shredded spring onion.

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