Chinese cabbage meatballs

 

Ingredients 

・Chinese cabbage... 4-5 leaves (approx. 200g)

・Ground pork... 200g

■A

└Egg... 1

└Potato starch... 1 tablespoon

└Sugar, soy sauce... 1 teaspoon each

└Salt... 1/2 teaspoon

└Pepper... A pinch

・Mentsuyu (double-concentrated)... to taste

Salad oil, mustard paste

[Recipe]

1. Roughly chop the Chinese cabbage. Place in a bowl with the ground meat, add the ingredients in A, and mix well. Once combined, divide into 10 equal parts and cut into 5-6cm discs. "We don't even add salt to the Chinese cabbage! You might be worried that there's too much cabbage and that it won't mix, but it will, so don't worry," says Yamamoto.

2. Heat 2 teaspoons of oil in a frying pan over medium heat and arrange the ingredients in step 1. Once golden brown, flip the ingredients over, cover, reduce the heat to low-medium, and cook for 3-4 minutes.

3. Place in a serving dish and garnish with mentsuyu and a generous amount of mustard.