Teriyaki Pork Balls

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 Tbsp sake

1 Tbsp potato starch or cornstarch

¾ lb thinly sliced pork (I use the komagire cut from a Japanese grocery store; you can thinly slice your own meat)

4 Tbsp potato starch or cornstarch

1 Tbsp toasted sesame oil

½ tsp ginger (grated, with juice)

2 cloves garlic (thinly sliced)

2 Tbsp sake

2 Tbsp soy sauce

1 Tbsp mirin

1 Tbsp sugar

2 Tbsp water

1 green onion/scallion (finely chopped)

Directions

Gather all the ingredients. In a small bowl, combine the teriyaki sauce ingredients: ½ tsp ginger (grated, with juice), 2 cloves garlic (thinly sliced), 2 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp water. Mix well. In a separate medium bowl, mix 1 Tbsp sake and 1 Tbsp potato starch or cornstarch. Add ¾ lb thinly sliced pork and rub well with your hands to coat.

Make bite-size meatballs with the marinated meat and place on a plate. Evenly coat the meatballs with 4 Tbsp potato starch or cornstarch.

In a large skillet, heat 1 Tbsp toasted sesame oil over medium-high heat. Gently place the meatballs on the hot skillet and cook until the bottom side is browned. Flip and cook the other side until browned.

Reduce the heat to medium. Add the teriyaki sauce to the skillet and shake to mix everything. Cook, covered, for 5 minutes. Flip the pork balls occasionally to coat them with the sauce.

To Serve

Transfer to a serving platter and drizzle with the pan sauce. Garnish on top with 1 green onion/scallion (finely chopped) and serve immediately.

To Store

Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition

• Calories: 429 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 107 mg
• Sodium: 769 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 41 g