# Components:
→ Meatballs
01 - 1.1 lb ground beef or chicken
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Teriyaki Sauce
11 - 1/2 cup soy sauce
12 - 1/4 cup mirin
13 - 1/4 cup water
14 - 2 tablespoons brown sugar
15 - 1 tablespoon honey
16 - 1 tablespoon rice vinegar
17 - 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
→ Bowls
18 - 1 1/4 cups uncooked jasmine or sushi rice
19 - 1 medium cucumber, thinly sliced
20 - 2 tablespoons toasted sesame seeds
21 - 2 spring onions, sliced (for garnish)
# Directions:
01 - Prepare rice according to package instructions, then set aside and keep warm.
02 - Heat oven to 400°F and line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and black pepper until just combined.
04 - Shape mixture into 20 to 24 small meatballs and arrange evenly on the prepared baking sheet.
05 - Bake for 15 to 18 minutes until meatballs are cooked through and golden brown.
06 - Combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a small saucepan. Simmer over medium heat, stirring until sugar dissolves.
07 - Stir in cornstarch slurry and simmer for 1 to 2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss baked meatballs in teriyaki sauce until thoroughly coated.
09 - Divide cooked rice evenly into four bowls. Top with teriyaki meatballs, sliced cucumber, toasted sesame seeds, and spring onions.
10 - Serve immediately for best flavor and texture.
