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Sesame Sukiyaki with Grilled Pork Meatballs - Recipe Video

A simple and easy to understand recipe video shows how to make Sesame Sukiyaki with Grilled Pork Meatballs .
Introducing sesame sukiyaki with grilled pork meatballs. The umami of fluffy grilled pork meatballs and sweet and spicy Kanto-style sukiyaki sauce (warishita) with sesame flavor go well together. If you add vegetables of your choice, the arrangement will be more varied. Please try sukiyaki which is a little different from the usual, at home.
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Cook time

50 minutes

Ingredients
2 servings

  • Grilled Pork Meatballs
  • Ground pork
    300 g
  • Onion
    1/2
  • Beaten eggs
    1
  • Panko-breadcrumbs
    2 tbsp
  • Salt and pepper mix
    1/2 tsp
  • Chinese cabbage (Hakusai)
    200 g
  • Japanese leek
    1
  • Shiitake mushroom
    4
  • Chinese chive
    80 g
  • Sukiyaki Sauce (Warishita)
  • Cooking sake
    150 ml
  • Japanese sweet cooking wine (Mirin)
    150 ml
  • Soy sauce
    120 ml
  • Sugar
    50 g
  • White ground sesame
    3 tbsp
  • White sesame paste
    1/2 tbsp
  • Chili bean sauce (Tobandjan)
    1 tsp
  • Sesame oil
    1 tbsp

How to make

  1. Prepare. Cut off the end of Japanese leek and set aside.
  2. 1. Chop onion finely.
  3. 2. Cut Chinese cabbage (hakusai) into bite-sized pieces. Slice Japanese leek diagonally into 0.4-inch wide pieces.
  4. 3. Cut off the stem of shiitake mushrooms and make a cross-cut on the surface.
  5. 4. Cut Chinese chive into 1-inch wide pieces.
  6. 5. Add Kanto-style sukiyaki sauce (warishita) ingredients in a bowl and mix well.
  7. 6. In another bowl, add the remaining grilled pork meatball ingredients and knead well with your hands until sticky, then shape into bite-sized balls.
  8. 7. Heat sesame oil in a sukiyaki pot over medium heat, then add Step 6 and cook until lightly browned.
  9. 8. Add Step 5 and bring to a boil, then add Step 2 and Step 3, cover with a lid, and simmer over medium heat for about 5 minutes until the grilled pork meatballs are cooked through.
  10. 9. Remove the lid, add Step 4, and let Chinese chive simmer over medium until it becomes soft, then remove from heat.
  11. 10. Transfer to a serving dish and it's ready to serve.

Tips for cooking

This time, we used an 8-inch diameter sukiyaki pot. By mixing the ingredients of Kanto-style sukiyaki sauce (warishita) beforehand, it becomes easier to cook. If you are not good at spicy taste, please adjust the amount of chili bean sauce (tobandjan) to your taste. Please dip in a raw egg if you like. *Detailed instructions on raw eggs to be added.

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