Drain the tofu of excess water then crumble.
Add the ground chicken and mix well.
Mix in the onion and green beans.
Add the beaten egg, Usukuchi soy sauce, sake, 1 tablespoon of sugar, Miso, ginger juice, and Katakuriko. Combine well. If the mixture is too soft, add a bit more Katakuriko.
Season with salt and pepper.
Shape the mixture into balls and fry in a thinly oil-coated pan over low-medium heat.
When the surface starts to cook through, flip the meatballs, cover the pot, and reduce the heat to low.
When both sides are cooked, they’re done.