Meatballs for Bentos

Directions

1. 1
   Mix the ingredients together.
2. 2
   Vinegar is optional!
3. 3
   I usually doesn't put it in, but I do sometimes when we want a refreshing taste.
4. 4
   Finely mince the green part of the leek.
5. 5
   Tip: The white part of the leek is fine to use as well if there's no green part!
6. 6
   You can also use scallions or different types of Japanese leeks.
7. 7
   Put ground meat in a bowl, add the ingredients and knead well.
8. 8
   Roll into about 3.5 cm balls.
9. 9
   Heat a frying pan, add a little bit of vegetable oil, and place the rolled meatballs.
10. 10
    Cook the meatballs while rolling them around to brown on all sides over medium or so heat.
11. 11
    Once the meatballs are all browned, cover with a lid and cook for about 3 minutes over low heat.
12. 12
    Remove the lid off and wipe off excess oil that seeped out of the meat with a paper towel.
13. 13
    Tip: A lot of oil renders so remove thoroughly.
14. 14
    Mix the ingredients from Step 1 thoroughly once more, and pour into the pan.
15. 15
    Tip: The katakuriko will have settled to the bottom at this point, so it's necessary to stir it again before pouring into the pan.
16. 16
    Stir using a heat-resistant spatula (or similar) and reduce the sauce.
17. 17
    It's done once the sauce starts to thicken and form a coating around the meatballs!
18. 18
    The meatballs, delicious even when cold, are done!
19. 19
    Everyone loves this in bentos!
20. 20
    This can be served for dinner of course, in addition to using them for bentos - and for lunch at home too of course.
21. 21
    They are also great as drinking snacks, served with the finely shredded white part of a leek!