Recipe Credit: Chef Isabel Chung
Ingredients
- 2oz ginger minced
- 2oz garlic minced
- 2 tsp yuzu kosho
- 2oz sake
- 2 lbs. ground pork
- ½ cup green onion, finely sliced
- ¼ cup gluten free soy
- 1 Tbsp rice vinegar
- 2 Tbsp cornstarch
- 2 tsp black vinegar
- TT salt and pepper
Method:
Sweat garlic, ginger and yuzu kosho paste.
Deglaze with sake and cool mixture.
Once cooled add to pork, add scallions rice vinegar, black vinegar, soy and cornstarch.
Adjust seasoning, cook a small patty to test seasoning, adjust salt and pepper as needed.
Portion pork in 1 tsp size balls and start rolling.