Tsukune Meatballs

Directions

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