Cubic Meatloaf With Ankake Sauce

Directions

1. Coat the tin in a thick foil, Heat oven to 18°C/ fan.
2. Mix the minced pork and sea salt in a mixing bowl until smooth then add onion, black pepper and nutmeg together.
3. Beat egg in a bowl, add milk and panko in the egg, combine well. It should look wet at the beginning but panko will soak most of the liquid.
4. Mix the egg and panko mixture and the pork, until smooth and soft texture.
5. Spread the pork patty into the tin, sprinkled with white sesame seeds. The thickness of pork patty should be about 3cm in depth.
6. Bake for 30 minutes.
7. Poke a skewer in the centre to test that it is cooked. The liquid come out from the hole should be clear. If it is cloudy then put it back to the oven and 5-8 minutes more and check again.
8. Discard the excess fat and juice from the loaf, put a wait on top of the meatloaf to flatten evenly. Leave to cool.
9. To make the ankake sauce, bring the shoyu, mirin, sake and brown sugar to the boil in a saucepan.
10. Reduce to the low heat, mix the katakuriko mixture well before it used, pour the mixture in the seasonings slowly to thicken the sauce, once it boiled again remove from the heat.
11. Dice the meatloaf into 3cm square cube size, served with ankake sauce, garnished with crispy lotus root chip and goji berry.a