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Prepare the ingredients.
In a separate bowl combine all ingredients except sake, chicken stock, sugar and half of the teriyaki marinade. Mix well and make into 12 meatballs.
Pre-heat pot on browning. Add oil then sauté meatballs in batches and set aside.
Deglaze the pot with cooking sake, remaining teriyaki marinade, chicken stock and sugar. Mix well until bubbling and return meatballs to pot. Stir well to combine.
Pressure Cooking Time: 10 mins.
When finished cooking, open the lid and gently place bok choy on top and close lid again for 5 minutes (the residual heat will steam the greens).
Scoop meatballs and bok choy onto the rice. Garnish with toasted sesame seeds and finely chopped green onions.