★ Your choice of herbs (such as coriander, mint, basil)
Chop the pork into small pieces until it becomes pasty. Evenly combine the chopped meat and the ground pork in a bowl.
Add the ☆ ingredients to Step 1 in the order listed, then mix until they become pasty.
Take a small piece (the size of the tip of your thumb) of the meat from Step 2, roll it into a ball, heat in a microwave oven for 10-20 seconds at 600W. Check the taste. Season with salt and the other seasonings to taste.
Set the mixture from Step 2 in the refrigerator for about half day.
Divide the mixture into 8 pieces, approximately shape them into 3.5 cm diameter logs that are 7 cm long. Set aside for 30 minutes at room temperature.
Heat the vegetable oil in a pan, grill the meat from Step 5 to brown the surface and thoroughly cook through to the centers.
Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done.
Place Step 6 on a plate, drizzle on some ★ sesame oil and sprinkle on the ★ herbs (chopped mint shown in the photo). Sprinkle on some freshly ground pepper, and they're ready to be served.
How to make soy sauce koji: Use your hand to mash 200 g of the dried rice koji into a container. Add 300 ml of marudaizu soy sauce. Let it sit to mature.
For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder.
Story Behind this Recipe
My daughter gave me five spice powder from Hong Kong as a souvenir. It had such a nice aroma that I created this Salccicia recipe with it. I did not make it with skins. I recommend this homemade Salccicia because it is not greasy and can be seasoned to taste. I wonder if this resembles kofta more than salccicia...
I used lean offcuts of pork. I did not chop the meat as finely as the ground meat. Check the taste in Step 3. I always taste this way when I cook hamburger or shumai dumplings. If you prefer a stronger taste, adjust with salt, not soy sauce koji.