Tsukune Meatballs

• 300 g minced chicken
• 2 sprigs spring onion, finely chopped
• 1 small knob ginger, grated
• 1 clove garlic, grated
• 2 tsp miso paste
• 1/2 tsp salt
• 1 tsp sesame oil
• 1/2 cup shoyu
• 1/2 cup mirin
• 1/4 cup cooking sake
• 1/4 cup water
• 2 tsp sugar

1. In a mixing bowl, combine chicken mince, spring onion, ginger, garlic, miso paste, salt and sesame oil.
2. Mix well and roll into little balls.
3. Set aside in fridge.
4. In a small saucepan, combine shoyu, mirin, sake, water and sugar.
5. Bring to boil and simmer until sauce is thick and syrupy.
6. Set aside.
7. Remove meatballs from the fridge.
8. In a hot pan, add some oil and pan fry meatballs until golden brown.
9. You can also put them under the grill for 15 mins, or until cooked through.
10. Drizzle over the sauce and serve.

chicken, onion, knob ginger, clove garlic, paste, salt, sesame oil, shoyu, mirin, cooking sake, water, sugar

Taken from cookpad.com/us/recipes/253342-tsukune-meatballs (may not work)