Vegetarian Teriyaki Balls: (serves a 8 as a snack)
- 450 gr vegetarian minced meat
- 1/4 cups panko or bread crumbs
- 2 large egg yolks (vegetarian mince needs more egg to stick, so I used 1 extra)
- 2 spring onions, sliced
- 2 gloves of garlic, minced
- 1 tsp grated ginger
- 1 tsp soy sauce
- 0.5 tsp white pepper
For the sauce:
- 1 tbsp cornstarch
- 0.25 cup soy sauce
- 0.25 cup brown sugar
- 0.5 tsp grated ginger
- 0.25 tsp garlic powder
- 2 tbsp honey
In a large bowl combine all the ingredients for the balls. Mix well with clean hands. Roll small balls with your hands, about 40. This is when I covered them and placed them in the fridge overnight so the flavours can develop.
Pre heat the oven to 200 degrees and start on the sauce,
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
Place the balls on a baking sheet in the oven for about 20-25 minutes.
But because our oven is small and we would have to work in too many batches, we just baked them in a frying pan in some oil. And served them with the teriyaki sauce.
I am aware that I used a full recipe of sauce and a half recipe for the balls, but to half the sauce recipe would leave us with 1/8 cups and that was too much hassle. Also I used more spices because (closer to the recipe for 900 gram) because vegetarian meat has a more neutral taste and needs more spices. They also taste great cold in a bento.