MEATBALLS IN THAI TERIYAKI SAUCE WITH SHIITAKE MUSHROOMS

1. Add 1 egg to the minced meat, mix well, form small balls.
2. Heat a frying pan well over high heat, add the oil and heat it well, put the meatballs. Try to make them lie in one layer. First, let the meat brown on one side and then turn over on the other. Fry for 13 minutes. The water must evaporate. Stir periodically. Do not cover the meat in the pan with a lid during cooking.
3. While the meatballs are frying, prepare the side dish. Meatballs in Thai Teriyaki sauce will taste good with funchoza.
4. Reduce the heat and add a pack of sauce, mix the meatballs thoroughly. Stew over low heat for 2 minutes.

Supper is ready. Serve with garnish to the table. If desired, sprinkle the meatballs with sesame seeds and finely chopped green onions.