There is half an egg and one teaspoon baking powder in these balls but no flour nor cornmeal, just a very light coating of bread crumbs and even that is not really stuck on so well as drench and dredge would provide, and they are the lightest fish-type balls I've ever eaten and seem to contain no potato at all.
The sauce is shoyu-based with mirin and sake and rice vinegar.
The idea came from pushing everything together as a kid.
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