2 cups each of grated carrot and daikon (I use one of these, a very handy kitchen tool)
1/4 cup rice vinegar
1/4 cup sugar
1 tsp salt
1 French Baguette
1 continental cucumber, cut into ribbons (I use this veg peeler)
4 coriander sprigs
1 spring onion, finely sliced
Mix all the pork meatball ingredients in a medium mixing bowl until well combined, then with your hand, pick up a big handful and throw it back into the bowl. This may seem crazy but this is how you achieve the springy, bouncy texture. Do this for a few minutes then refrigerate overnight or at minimum 2 hours.
Pickle Daikon & Carrot
Mix all pickle ingredients together and let stand at room temperature for 1 hour.
Cook & Serve
With wet hands, roll the meatball mixture into balls slightly smaller than a golf ball, flattening them slightly as you place them on a baking tray lined with foil. Grill in the oven, on a barbecue or even just a pan until the balls are golden brown and slightly charred. Cover with foil to keep warm.
Cut the french baguette in half and open up, do a zig zag of kewpie mayo and spread out, followed by as much sriracha you think your friends can handle (or do half the baguette and remember which end it is).
Top with meatballs, and tuck in the pickles and cucumber ribbons in and around. Finish