Be sure to clean all your produce before you get started.
Take your scallions and thinly slice and chop the whites, separating whites from greens. Remove the paper skin and then mince your garlic and ginger. Use your vegetable peeler to remove skin from ginger first. Trim and peel carrots. Using your peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core.
Drizzle one tsp of vegetable oil in a small pot over medium high heat. Add half the sesame seeds (you’ll use the rest later) and cook, stirring, until golden brown and fragrant for 2-3 minutes. Be careful to not burn and continue to stir regularly. Stir in rice, 1 ¼ cups water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered until ready to serve.
Meanwhile, in a medium bowl, soak bread with half the Kikkoman® Traditionally Brewed Soy Sauce and 1 TBSP water (2 TBSP for 4 servings). Break up with your hands until pasty. Add pork, scallion whites, garlic, ginger, salt (we used ¾ tsp; use 1 ½ tsp for 4), and pepper. Combine, then form into 1 ½-inch meatballs.
Heat a drizzle of oil in a large pan over medium-high heat. Add carrot ribbons and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Heat a drizzle of oil in pan used for carrots over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 7-8 minutes. While meatballs cook, in a small bowl, combine Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce, remaining Kikkoman® Traditionally Brewed Soy Sauce, hoisin, and ¼ cup water (⅓ cup for 4 servings). Pour over meatballs and simmer until sauce is thickened and meatballs are cooked through, 2-3 minutes.
Fluff rice with a fork and season with salt and pepper; divide between bowls. Top with carrot ribbons and meatballs. Drizzle with any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds.