Stuffed Goya Mincemeat Filling

• 1/2 Goya
• 100 grams Meat (ground)
• 1/4 Onion
• 1 tsp Katakuriko
• 2 tsp Sake
• 1 tsp Usukuchi soy sauce
• 1 tsp Mayonnaise
• 1 Salt and pepper
• 1 tbsp Vegetable oil

1. Slice the thickest part of the goya 1cm thick.
2. Remove the pith with a butter knife.
3. Reduce the bitterness by boiling briefly and immersing in cold water.
4. Combine the meat, finely chopped onions, and the ingredients.
5. Using your hands, mix together until sticky.
6. Place a goya slice in your hand, then use the other to carefully stuff the filling into the center of the slice.
7. Once it's full, add more to the top in a mound and flatten out the surface.
8. The back of the stuffed goya should look like this.
9. Heat oil in a pan over medium heat, then place the filled side (from Step 3) face-down in the pan and press down on top so that the oil soaks into the goya.
10. Once the meat is browned, flip and cook the other side until browned.
11. Cover the pan, reduce the heat to low and simmer until they are fully cooked.
12. Here's the back side.
13. They also look nice served this way.
14. Garnish with mayonnaise, ketchup, or Japanese mustard!
15. It would probably taste great with aurora sauce as well.

onion, katakuriko, sake, soy sauce, mayonnaise, salt, vegetable oil

Taken from cookpad.com/us/recipes/156686-stuffed-goya-mincemeat-filling (may not work)