FOR THE MANCHURIAN BALLS:
Add all the ingredients in a bowl and mix until all incorporated.
Make small sized balls
Fry them in oil on medium-high heat for about 6-7 minutes.
Remove them from the oil, place them in grease paper, reserve
FOR THE GRAVY:
Make the cornstarch slurry: add the cornstarch with 1/3 cup water
Heat the oil in a skillet, add the onions and sweat them for 5-6 minutes
Add the garlic and ginger and the green onions, saute for a couple minutes more
Add the soy sauce, lower the heat and let it cook for 3 minutes
Add water if you think its too dry
Add the ketchup
Add the mirin
Add the cornstarch slurry
Add the balls to the gravy or serve it separately. Enjoy!
Can be frozen, the if balls are separate from the sauce.