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Mamu Tsukune (Japanese Meatball)

⩧ Yield: 4 – 6 servings
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Mamu Tsukune (Japanese Meatball)

INGREDIENTS

Sauce:
½ cup / 64 grams Tamari or soy sauce
¼ cup / 240 grams Mirin
2 Tablespoons / 25 grams Brown sugar
¼ cup / 60 grams Sake

Tsukune:
1 pound / 454 grams Mamu
½ cup / 29 grams Green onions, minced
¼ cup / 30 grams Gluten free panko
1 Tablespoon / 17 grams White miso
2 Tablespoons / 10 grams Ginger, minced
1 Tablespoon / 8 grams Garlic, minced
1 Tablespoon / 15 grams Sake
1½ teaspoons / 8 grams Tamari or soy sauce
1½ teaspoons / 15 grams Mirin
Neutral oil as needed

INSTRUCTIONS

  1. In a saucepan combine all sauce ingredients; tamari, mirin, brown sugar, and sake. Bring to a boil and reduce heat to simmer. Let simmer for a few minutes. Set aside to cool.
  2. In a bowl combine Mamu, green onions, panko, miso, ginger, garlic, sake, tamari, and mirin. Mix well.
  3. Divide and shape meatball mixture in half-ounce to 1 oz. balls (14 to 28 grams).
  4. Cook in a skillet with some oil on medium heat or roast in the oven at 375°F (190°C) for about 12 minutes. Cook until the internal temperature registers 165°F (74°C) on an instant read thermometer.
  5. Serve with sauce for dipping.

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