Ankake Meatballs

Directions

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.