Japanese meatballs with green beans

Ingredients for 2 servings:

• 350 g minced pork
• 60 g leek
• 2 tbsp sake
• 1 egg(s), size M
• 2 tbsp mirin
• 2 tbsp, heaped cornstarch, possibly more
• n. B. Salt
• 1 liter vegetable oil for frying
• 8 tbsp water
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp sugar
• 2 tbsp soy sauce, light
• 4 tsp, heaped cornstarch
• 350 g green beans
• 2 tbsp sesame seeds, roasted
• 2 tbsp sugar
• 1 tbsp miso paste
• 2 tbsp soy sauce, light
• 1 tsp, leveled dashi powder
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the meatballs, wash the leek thoroughly and chop finely. Add the minced pork and the remaining ingredients. Knead everything with your hands until you have a pliable dough. If the dough is too soft, add a little more cornflour. Form the mixture into small meatballs about 2 cm in diameter. Fry in hot oil in a deep pot or deep fryer until golden brown and drain on kitchen paper. For the sauce, put all the ingredients in a pot and mix well with a whisk. Bring to a boil, stirring constantly, and let it thicken until the sauce becomes thick. Season again with soy sauce, sugar, and sake. Add the meatballs and fold in carefully. Cook the beans in salted water for about 5 minutes until al dente. Refresh with ice-cold water and drain. Meanwhile, make a dressing from toasted sesame seeds, sugar, dashi powder, soy sauce, and miso paste, adding 1 tablespoon of water if necessary. Add the beans and toss to coat. Divide the balls and beans among plates. Serve best with rice.