Japanese Teriyaki Pork Meatball Skewers with Sesame Edamame Rice

Ingredients

• 1 1/4 lbs ground pork, lean ground pork works best
• 1/2 cup panko breadcrumbs, keeps meatballs light and crispy
• 1 tbsp grated ginger, fresh, not powdered
• 3 cloves minced garlic
• 1/4 cup grated carrot, hidden veggie!
• 1 whole egg, binds the meatballs
• 2 tbsp soy sauce, divided: 1 tbsp in meatballs, 1 tbsp in glaze
• 3 tbsp mirin, sweet rice wine, find in Asian section
• 2 tbsp honey, adds sweetness to glaze
• 1 tbsp rice vinegar, adds brightness
• 1 tbsp sesame oil, toasted for deep flavor
• 1 tbsp cornstarch, thickens glaze
• 1/4 cup water, for glaze
• 2 cups cooked jasmine rice, cooked ahead
• 1 1/2 cups frozen edamame, thawed
• 2 tbsp sesame seeds, white or black, for garnish
• to taste salt and black pepper
• 2 stalks scallions, sliced thin for garnish
• 8 pieces wooden skewers, soaked in water 30 min

Instructions

1. 1

   Combine ground pork, panko, ginger, garlic, grated carrot, egg, and 1 tbsp soy sauce in a large bowl. Mix gently with wet hands until just combined (do not overmix). Form into 16 meatballs about the size of walnuts.

2. 2

   Thread 2 meatballs onto each soaked wooden skewer, leaving space between them for even cooking.