• Ground pork200g
• Onion150g (1 medium)
• Shiso leaves (for filling)5
• Ginger1 piece
• Salta pinch
• Potato starch2 tbsp
• Shiso leaves (for garnish)4
• ★Soy sauce1½ tbsp
• ★Mirin1 tbsp
• ★Sugar1 tbsp
• ★Sake1 tbsp

1. 1

   Finely chop the onion and grate the ginger.

2. 2

   Add the grated ginger and a pinch of salt to 200g of ground pork, and mix thoroughly until sticky.

3. 3

   Add 2 tbsp of potato starch to 150g of onion and mix lightly to bind.

4. 4

   Add the onion mixture and 5 shiso leaves (for filling) to the pork mixture and combine well.

5. 5

   Divide the mixture into 8 portions and gently shape each into a ball with your hands.

6. 6

   Oil a frying pan, arrange the tsukune, and cook over medium heat.

7. 7

   Once one side is cooked, flip and cover with a lid to steam-cook until cooked through.

8. 8

   Once both sides are well cooked, add the ★ seasonings and simmer over low heat, reducing until glossy.

9. 9

   Transfer to a plate and garnish with 4 shiso leaves to serve.

Mix the meat thoroughly until very sticky so the tsukune won't fall apart during cooking. You can add more shiso leaves if you prefer.

• Calories240 kcal
• Protein15 g
• Fat12 g
• Carbs15 g
• Sodium1.2 g