This sweet and savory pork tsukune (Japanese meatballs) dish is packed with flavor and pairs perfectly with rice. Instead of using onions or scallions, finely chopped enoki mushrooms are mixed into the meat. The high water content in the enoki keeps the patties from becoming too firm, giving them a juicy texture. Even if you're not a fan of enoki, don’t worry—you won’t even notice them once they’re mixed in!
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 3/4 oz ground pork
- 7 oz enoki mushrooms (roots trimmed)
- 1 egg
- 1/2 tbsp. vegetable oil (for frying)
- Japanese mayonnaise, as needed (for serving or topping)
- A1 tbsp. potato starch (or cornstarch)
- A1 tsp. soy sauce
- A1/2 tsp. chicken bouillon powder
- A1/2 tsp. garlic paste (or minced garlic)
- A1/2 tsp. ginger paste (or minced ginger)
- Asalt and pepper (to taste)
- B2 tbsp. mirin
- B1 tbsp. soy sauce
- B1 tbsp. sugar
INSTRUCTIONS
- 1
Trim the root ends off the enoki mushrooms. Finely chop and separate them. (Use one 7 oz. pack or 2 x 3.5 oz. small packs.)
- 2
In a large bowl, combine the ground pork, chopped enoki, egg, and all ingredients from group A (potato starch, soy sauce, bouillon, garlic, ginger, salt, and pepper). Knead until sticky and thoroughly combined.
- 3
Lightly oil your hands (use some extra vegetable oil) and shape the mixture into bite-sized patties, pressing the center of each one to make a small indentation. Makes about 10–12 pieces.
- 4
Heat the vegetable oil in a skillet over medium heat. Add the patties and cook until both sides are nicely browned.
- 5
Cover with a lid and reduce the heat to low. Steam for 3 minutes. Meanwhile, mix the B ingredients (mirin, soy sauce, and sugar) in a small bowl.
- 6
Remove the lid and pour the sauce into the skillet. Increase heat to high and cook until the sauce thickens and coats the patties.
- 7
Turn off the heat, spoon mayonnaise into the center indentations, cover again, and let sit for 1–2 minutes to melt slightly in the residual heat.
RecipeID
33
Tips & Notes
・ Enoki mushrooms help retain moisture, keeping the meat patties tender.
・ Lightly coat your hands with vegetable oil when shaping the patties—it prevents sticking and helps you form smooth, evenly shaped patties.
・ Season the meat mixture well before cooking, and finish with a sweet and savory glaze for maximum flavor. The addition of mayonnaise at the end makes them extra rich and satisfying.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."