My Mum's Meat Miso Onigiri

• 150 grams Thinly sliced pork
• 1 clove Chopped garlic
• 1 piece Ginger (finely chopped)
• 2 tbsp each Mirin, sugar
• 1 Doubanjiang
• 1 Ground white sesame seeds
• 1 tsp Sesame oil
• 20 cm Leek (finely chopped)
• 3 to 3.5 tbsp each Red miso, water

1. Use whatever pork you like but remove any large areas of fat (so that the meat sticks together when chilled.)
2. Firstly mince up the meat, then add the garlic, ginger, and 1 tablespoon cooking sake (not listed in ingredients).
3. Strike the meat with the back of a knife, fold it over, and strike it again for about 5-6 times.
4. Once it looks like this it's ready.
5. It should take around 3 minutes to get to this stage.
6. Feel free to mince and strike the meat as you like.
7. Add the mixture from Step 3 and the ingredients to a saucepan, mix them together well, and put them over the heat.
8. The mixture should look like this before it goes on the heat.
9. Boil and thicken the mixture by stirring it.
10. Adjust the thickness with katakuriko mixed with water.
11. Add some ground white sesame seeds or sesame oil and the meat miso is ready.
12. Add some ground white sesame seeds, a little salt, and 1-2 drops of sesame oil to the warm rice and mix it in.
13. Make some bite-sized onigiri rice balls and top them with the meat miso.
14. Wrap them in lettuce leaves to serve.
15. Adjust the taste depending on on your miso and sugar which you have at your home.

pork, garlic, ginger, sugar, doubanjiang, ground white sesame seeds, sesame oil, red miso

Taken from cookpad.com/us/recipes/151012-my-mums-meat-miso-onigiri (may not work)