JAPANESE cuisine

Meatballs and teriyaki sauce


  • ▪ 500g minced lean pork or chicken
    ▪ 1/2 crushed onion
    ▪ 2 crushed garlic cloves
    ▪ 2 crushed ginger stalks
    ▪ Chopped parsley
    ▪ Five-spice powder
    ▪ Pepper
    ▪ 1 egg
    ▪ 50g deep-fried flour
    Neptune bouillon granules

  • ▪ 80ml of white vinegar
    ▪ 55g of brown sugar
    ▪ 80ml of water
    ▪ 60ml of soy sauce
    ▪ 15g of wheat flour
    ▪ 2 tablespoons of crushed ginger
    ▪ 2 crushed garlic cloves
    ▪ 2 teaspoons of roasted sesame
    ▪ Neptune Light premium cooking oil


Step 1:

Put the minced pork into a large bowl, add the onions, crushed garlic, ginger, parsley, ½ teaspoon of five-spice powder, 1 teaspoon of pepper, the egg, deep-fry powder, 2 teaspoons of seasoning, then mix well. Shape the mixture into equal-sized balls. Pour Neptune Light premium cooking oil on to a baking tray then put the meatballs on, put into the oven at 175°C for 15 minutes.

Step 2:

Put the ingredients for the teriyaki sauce in a small saucepan over a medium heat, stir while heating until the sugar is melted. Cook the sauce until it reduces.

Step 3:

Use a cooking brush to brush the sauce onto the meatballs, return to the oven for another 3 minutes. Add the food to a plate while it’s hot. Serve with rice.

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