Light and Fluffy Meatballs

• 300 grams Ground pork
• 1/2 tbsp Grated ginger
• 1 tbsp Sake
• 1/2 tbsp Soy sauce
• 1 dash Salt and pepper
• 1 Egg
• 1/3 block Tofu
• 1/2 Onion
• 2 tbsp Katakuriko
• 3 tbsp Ketchup
• 3 tbsp Sugar
• 3 tbsp Vinegar
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 tsp Oyster sauce

1. Finely chop the onions.
2. Beat the egg.
3. Drain the tofu lightly.
4. Add the ingredients to the ground pork and mix together.
5. Add the beaten egg in 2 to 3 batches, mixing between additions.
6. Add the chopped onions, as well as the tofu, crumbling it as you mix it in.
7. Mix in the katakuriko and the hamburger mixture is done.
8. Set the frying oil (not listed) to 340F/170C.
9. Form round meatballs with spoons, and drop them into the oil to deep fry.
10. As long as the meatballs are nicely browned, they don't have to be cooked all the way through (they'll be simmered later on).
11. I made 21 meatballs with the amounts indicated this time.
12. Mix the ingredients with 500 ml of water.
13. Heat up a tablespoon of oil in a deep pot, and cook 3 tablespoons of ketchup until fragrant (watch out for the oil spitting).
14. When it's fragrant, add the combined ingredients from Step 6 and the meatballs.
15. All you need to do now is simmer.
16. You may think there's too much liquid in the pan, but it's fine.
17. Keep simmering over high heat.
18. Shake the pot occasionally to coat the meatballs evenly.
19. The sauce will reduce in about 15 minutes.

ground pork, ginger, sake, soy sauce, salt, egg, onion, katakuriko, ketchup, sugar, vinegar, sake, soy sauce, oyster sauce

Taken from cookpad.com/us/recipes/171234-light-and-fluffy-meatballs (may not work)