In a large bowl, break up the pork mince. Next, add the salt and mix in well. Then mix in the soy sauce, ginger and cooking sake, followed by the egg.

Keep mixing until the pork starts to become a thick paste, but don’t worry if your meatballs are a little bit gloopy at this point. Next, quickly stir in the katakuri ko starch.

Lightly oil your hands to prevent the pork from sticking when you mould your meatballs. Using a spoon scoop out roughly tbsp sized portions of the pork mixture and form into meatball shapes.

In a sturdy pan heat some oil until it reaches about 170°C. Fry the meatballs in the oil, rotating them after approx. 20-30 seconds to make sure they are evenly cooked. Fry until the oil reaches 185°C and the meatballs have turned golden brown.

In a wok add all the ingredients for the sweet and sour ankake sauce, except the katakuri ko starch powder. Mix the katakuri ko with 1/2 tbsp of water, then add to the wok.

While mixing the sauce, heat the wok over a medium flame until it has started to thicken. Next, add the meatballs and a splash of sesame oil, making sure the meatballs are evenly covered with sauce.

Serve your meatballs and garnish with the shredded spring onion, a sprinkle of sesame seeds and a few sprigs of coriander. Enjoy with a warm glass of taru sake. Matured in cedar cask, its rich taste is a great match to the full flavoured sweet and sour ankake sauce.