250g free-range pork mince
250g grass-fed beef mince
1 onion or 3 shallots, diced finely
2cm piece ginger, grated
1 tbsp sake
1 tbsp cornflour
1 tsp salt
15g dried wakame or 80g reconstituted wakame chopped small
Method:
Use your hands to mix all ingredients together well, distributing everything evenly through the mixture.
Form into 1 tablespoon / 40g balls, place on lined baking sheet.
Bake at 200C for 20 minutes, checking for doneness by splitting a ball from the centre of the tray.
Serve dipped in Kelp Disco Jam or Wakame Hot Sauce
Thanks to our friend Emily Salkeld for this recipe 🙏