Ingredients

100 grams of sweet potato puree, 100 grams of white rice, 20 grams of roasted walnuts, appropriate amount of shredded seaweed, dipping sauce: 36 grams, 36 grams of mirin, 6 grams of fine sugar, fine 6 grams of sugar, 10 grams of soy sauce, a little salt

Method

1. Take a pot, put all the dipping ingredients into a bowl, mix well and set aside.

2. Take a bowl, put the rice into the bowl, add all the seasonings and pound until slightly sticky.

3. Add the sweet potato puree and mix well. Chop the walnuts and add them and mix well.

4. Shape the sweet potato puree from Step 3 into small balls, then use bamboo skewers to string the three into a string and set aside.

5. Take a clean baking pan, apply a thin layer of oil on the baking pan, put the meatball skewers in step 4 into the baking pan and move it into the preheated oven. Bake at 220℃ for about 10 minutes until crispy, take out and dip in the dipping sauce from step 1, then sprinkle with appropriate amount of shredded seaweed.