These little bites of delight can also be made with chicken, beef or even minced fish.
To make the teriyaki, combine mirin and sugar in a saucepan and heat to a boil.
Reduce the heat and simmer for 20 minutes or until thickened. Set aside.
For the pork patties, heat a fry pan with the oil and on a low to medium heat cook the onion and garlic until softened (3-4 minutes).
Remove from heat and set aside.
In a large bowl combine the cooled onion and garlic with the remaining ingredients and mix well to combine.
Shape the mixture into rounds 2cm in diameter.
Re-heat the fry pan and add a little oil. Brown the patties on each side, cooking them gently for 3-4 minutes or until cooked through.
Dip into teriyaki sauce straight away and move onto platter.
Serve with slices of lemon, a dollop of mayonaise, a shake of shichimi togarashi and a sprinkle of sesame seeds on each.
for the teriyaki sauce:
100 millilitres Kikkoman soy sauce
100 millilitres Hinode mirin
2 tablespoon White Sugar
for the pork patties:
1 tablespoon oil
1/2 onion, peeled and very finely chopped
2 Garlic Cloves peeled and finely chopped
300 grams Freedom Farms pork mince
1 tablespoon Urban Hippie miso paste
1 Spring Onion roots removed and green and white parts finely chopped
Freshly cracked pepper
1 free-range egg
2 tablespoons Plain Flour
Kewpie japanese mayonnaise
House Shichimi Togarashi
1 tablespoon sesame seeds