Method

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.

Ingredients

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

to serve:

Lemon wedges

Kewpie japanese mayonnaise

House Shichimi Togarashi

1 tablespoon sesame seeds