Shio Koji Meatballs

3-4 servings | 30 min 


300g pork mince meat
1 small onion, finely diced
1 tbsp of potato starch
1 tsp of shio koji
2-3 tbsp of sake/white wine
 (A) 1+1/2 tbsp of soy sauce
 (A) 1 tbsp of sugar
 (A) 3 tbsp of ketchup
 (A) 1 tsp of rice vinegar


Mix minced meat and Shio-koji well and leave it for about 12 hours in the fridge.



  1. Chop onions finely.
  2. Mix minced meat, onion and potato starch well in a bowl.  Put some oil on your hands and make 12-14 small meatballs.
  3. Heat up a small amount of cooking oil in a pan and gently place the meatballs. 
  4. When you hear some crackling sound from inside the pan, add sake/white wine to it and put a lid on top of the pan. 
  5. Steam the meatballs for 5-6 min in a pan on low heat.
  6. Add (A) into a pan when the meatballs are lightly browned. Heat it for a while until the sauce is thickened.