Living in the US, I encounter the word “teriyaki” a lot. In case you don’t know what teriyaki means? Teriyaki is a way of Japanese cooking. “Teri” means luster and “yaki” means grill. The key ingredient to make teriyaki sauce is Mirin, which creates luster to ingredients. The authentic teriyaki sauce is very easy to make. It’s a combination of soy sauce, cooking sake, Mirin, and sugar. Each family has different ratio, but my home is usually 1/1/1 (soy sauce/cooking sake/Mirin + sugar). Depending on ingredients I use, I change my ratio, adjusting soy sauce or sugar.
Teriyaki Pork Ball Recipe
- 1 Tbsp. sake
- 1 Tbsp. corn starch
- 1 pkg (about .7lbs) “Komagire” sliced pork from Japanese market
- 4 Tbsp. (¼ cup) corn starch for dredging
- 1 Tbsp. sesame oil
- 1 green onion, finely chopped
- 1 inch piece of ginger, thinly sliced
- 2 cloves garlic, horizontally thinly sliced
- 2 Tbsp. cooking sake
- 2 Tbsp. soy sauce
- 1 Tbsp. Mirin
- 1 Tbsp. sugar
- 2 Tbsp. water
- In a medium bowl, mix cooking sake and 1 Tbsp. corn starch. Then add the meat and rub well with hands.
- In a small bowl, combine ingredients for Sauce and mix well.
- Spread 4 Tbsp. corn starch on a plate. Make one-bite size meatballs. Coat all sides with corn starch.
- In a large skillet, heat sesame oil over medium-high heat. Place the pork balls gently on the skillet and cook them until bottom side is browned. Turn over and cook the other side until browned.
- Reduce heat to medium. Add Sauce in the skillet and shake it to mix everything. Cook covered for 5 minutes. Flip the pork balls occasionally to coat them with the sauce.
- Garnish green onions on top and serve immediately.
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