Okara Pork Meatballs with Sweet and Sour Sauce

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Japanese

Ingredients: Bean Pork

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 4

Ingredients

• Okara pork meatballs
• 300 gram okara (soy bean pulp)
• 300 gram ground pork
• 1 egg
• 1/4 cup chopped scallions
• 2 tablespoon soy sauce
• 1 tablespoon sake
• 2 tablespoon oyster sauce
• 1 teaspoon ground pepper
• 2-4 tablespoon corn starch (depends on the water content of your okara)
• Sweet and sour sauce
• 2 tablespoon oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 cup chicken stock
• 1/4 cup tomato ketchup
• 1/4 cup rice vinegar
• 1 tablespoon oyster sauce
• 2 tablespoon sugar
• 1 teaspoon sesame oil
• corn starch slurry (1 tablespoon corn starch + 2 tablespoon water)
• Garnish
• chopped scallions
• nanami togarashi (or toasted sesame seeds)

Instructions

• Okara pork meatballs
  1. Mix together all meatballs ingredients. Since the water content of each batch of okara is different, add only as much corn starch as needed until you can easily shape the meatballs.
  2. Shape each meatball with about 2 tablespoon of mixture, and dust each with corn starch.
  3. Heat 4 tablespoon oil in a frying pan over medium high heat. Cook meatballs until golden brown and set aside.
• Sweet and sour sauce
  1. In the same frying pan, add about 2 tablespoon of oil, and sauté garlic and ginger until fragrant.
  2. Add chicken stock, tomato ketchup, rice vinegar, oyster sauce, sugar, and sesame oil. Once the sauce boils, give the sauce a taste test and add salt if needed.
  3. Pour the corn starch slurry into the sauce and stir until the sauce is thick, about 2 minutes.
  4. Return the cooked meatballs to the pan to coat with sauce.
  5. Turn off the heat. Serve the meatballs immediately with some chopped scallions and nanami togarashi (or toasted sesame seeds).