For the meatballs
600g organic grass-fed beef mince
1 ½ teaspoons ground ginger
½ teaspon garlic powder
1 tablespoon soy sauce
4 tablespoons panko breadcrumbs
(also need 8 skewers)
For the sauce
1 pouch Borough Broth beef
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 teaspoons kuzu
2 tablespoons sweet miso paste
250g buckwheat soba noodles
250g pak choi
1 large head chinese leaf, trimmed and leaves removed
2 teaspoons sesame seeds
Pre-heat oven to 200C.
Combine all of the meatball ingredients together in a large bowl. Line a baking tray with parchment paper. Take around a tablespoon of the mixture and press into meatballs. Carefully slide 3 meatballs onto each skewer. You should have 24 meatballs in total to make 8 complete skewers. Bake in the oven for 25 minutes.
Whilst these are baking cook the buckwheat noodles according to the packet instructions. Drain and rinse thoroughly with cold water.
Whisk together the sauce ingredients and add to a pan and gently heat until simmering and starting to thicken. Add in the pak choi and chinese leaves. Cook for 3-4 minutes. Add the cooked buckwheat noodles for a further 1-2 minutes.
Divide the noodle mixture between 4 shallow bowls. Add 2 skewers per person on top and sprinkle with sesame seeds.