1. In a large bowl, add all ingredient A and B, mix and knead the mixture until it becomes smooth and elastic.
2. Form meat mixture into small round and deep-fry in hot oil until lightly golden. No need to cook through, as we will cook them again in the sauce.
3. In a frying-pan, add ingredient C and bring it to boil. Place the meatballs gently and simmer for about 10 mins. Turn the heat to high and thicken the sauce with katakuriko/potato starch dissolved in water.