Bring to the boil over high heat, and reduce the heat to maintain a gentle simmer. Cook for about 10 minutes so the aromatics have a chance to infuse their flavour into the liquid.

Strain, discarding the solids and the teriyaki sauce is done.

The sauce keeps in an airtight container in the fridge for up to 2 weeks.

Mix firmly with your hands until the ingredients are well distribute. The mixture will be much looser than that for the typical Western meatball.

One by one, form the meatballs and add them to the boiling water.
I used small ice cream scoop to form the ball.

Cook until the meatballs are cooked through (they’ll float to the surface and be firm to the touch), 6 to 8 minutes, using a slotted spoon to transfer them right away and let them cool in room temperature before grilling.

Skewer the meatballs (about 3 per skewer) so that the bottom 2 inches of each skewer is empty and the tip is just barely sticking out from the top.

I serve this with 1 tbsp teriyaki sauce and egg yolk so the you can dip the meatball into the egg yolk.