Japanese meatballs are one of my favourite dishes to cook and enjoy. Usually, meatballs are complemented with a sweet and sour flavoured sauce made with soy and vinegar base. I love the flavours from fresh ginger, spring onions and sesame oil added to the pork and beef mince. The sauce is made with dashi powder, soy sauce, mirin and rice vinegar, this sauce is full of traditional Japanese flavours. Dashi powder is made from bonito flakes and used commonly in Japanese cooking as a base for soups, stocks and sauces. It is used for the savoury, umami flavours it provides. The meatballs hit the spot when coated in the sticky, sweet and sour sauce which also helps to keep them moist and juicy once cooked. 

When cooking this menu, you will use my technique for preparing the perfect Japanese sticky rice. Although this recipe seems simple it is important to follow the instructions carefully. Washing the rice will remove excess starch and prevent it from breaking down once cooked. The steaming process at the end of cooking is equally important to allow the rice to absorb all the liquid while also preventing it from clumping together. 

The meatballs are paired with a fresh pickled vegetables made with konbu dashi and wakame seaweed. This dish is a good example of classic Japanese flavours. Wakame is the most used seaweed in Japan and particularly for the miso soup which is enjoyed with this menu. Rice, pickles, and soups go hand in hand and is a great combination commonly eaten in Japan.