Meatballs shigureni
It smells like teriyaki and even tastes similar to teriyaki. But shigureni is sweeter with a little heat from the addition of ginger. A bowl of rice and meatballs shigureni is a fast and easy fix for Japanese food craving.
Ingredients
Meatballs
- 250 grams ground meat I used pork with at least 20 percent fat
- ¼ cup finely chopped onion
- ½ teaspoon minced garlic
- 1 teaspoon rock salt
- 1 teaspoon light soy sauce
- ¼ teaspoon grated ginger
- drizzle sesame seed oil
Sauce
- ¼ cup Japanese soy sauce
- ¼ cup mirin
- ¼ cup sake
- 1 ½ tablespoons sugar
- ½ teaspoon grated fresh ginger
To serve
- toasted sesame seeds
- sliced scallions
Instructions
- Place the ground meat in a mixing bowl. Add the chopped onion, minced garlic, rock salt, 1 teaspoon of soy sauce and ⅓ teaspoon of grated ginger. Mix just until combined.
- Form into balls (how large or how small is up to you) then cook either by deep frying, pan frying, baking, grilling or broiling.
- When the meatballs are almost done, make the sauce. Pour the quarter cup of soy sauce, mirin, honey and half teaspoon of grated ginger is a shallow pan and heat until simmering.
- Add the meatballs and cook over medium-low heat until the meatballs soak up the sauce and acquire its color. For even coloring, roll the meatballs around in the sauce while simmering.
- To serve: Ladle rice into bowls and arrange meatballs shigureni on top. If any sauce is left, spoon over the meatballs. Sprinkle with toasted sesame seeds and sliced scallions before serving.