# What you need:
→ 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 tbsp fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
→ Teriyaki Sauce
11 - 1/2 cup soy sauce
12 - 1/4 cup mirin
13 - 1/4 cup water
14 - 2 tbsp brown sugar
15 - 1 tbsp honey
16 - 1 tbsp rice vinegar
17 - 2 tsp cornstarch mixed with 2 tsp water (slurry)
→ Bowls
18 - 1 1/4 cups uncooked jasmine or sushi rice
19 - 1 medium cucumber, thinly sliced
20 - 2 tbsp toasted sesame seeds
21 - 2 spring onions, sliced for garnish
# Directions:
01 - Cook rice according to package instructions; keep warm.
02 - Preheat oven to 400°F and line a baking sheet with parchment paper.
03 - Combine ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper in a large bowl; mix until just combined.
04 - Shape mixture into 20 to 24 small meatballs and place evenly on prepared baking sheet.
05 - Bake for 15 to 18 minutes until cooked through and golden brown.
06 - Combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a saucepan; simmer over medium heat, stirring until sugar dissolves.
07 - Whisk in cornstarch slurry and simmer 1 to 2 minutes until sauce thickens and becomes glossy; remove from heat.
08 - Toss baked meatballs in teriyaki sauce until fully coated.
09 - Divide cooked rice among four bowls, top with coated meatballs, sliced cucumber, toasted sesame seeds, and garnish with spring onions.
10 - Serve immediately for best flavor and texture.
