Это предварительный просмотр рецепта "PORK TSUKUNE".

Рецепт PORK TSUKUNE
by Robert-Gilles Martineau

PORK TSUKUNE

A different recipe for this popular japanese Yakitori!

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Подготовка: Япония Japanese
Приготовление: Порций: 2

Wine and Drink Pairings: Japanese sake

Ингредиенты

  • Minced pork: 200 g
  • Thin green leeks: 4~5
  • Ginger, grated: 1 piece, 5×5 cm
  • Japanese sake: 2 tablespoons
  • Soy sauce: 3 tablespoons
  • Naga imo/glutinous Japanese yam/Chinese yam, grated: 2 tablespoons
  • Cornstarch: 1 tablespoon
  • Tare/Sauce
  • Soy sauce: 2~3 tablespoons
  • Sugar: 2 teaspoons
  • Mirin/sweet sake: 3 tablespoons
  • Japanese sake: 2 tablespoons (for steam/fry)
  • Onsen Tamago/Japanese-style poached eggs (normal poached eggs are great!)

Инструкции

  1. Chop the thin leeks coarsely.
  2. In a bowl mix minced pork, Japanese sake, soy sauce and grated ginger until smooth.
  3. Add grated Chinese yam and mix until smooth. It will take some time as the yam will tend to separate at first. Add cornstarch and mix until smooth.
  4. Add chopped leeks and mix well.
  5. Heat a frypan. Pour in a little oil. Make 6~7 round patties/tsukune by hand or with a mold.
  6. Fry both sides on a medium fire.
  7. When “eyes” have appeared on both sides, reduce fire to small. Add sake, cover with glass lid and steam fry.
  8. When you are sure that the tsukune are well cooked, add soy sauce, mirin and sugar and let simmer until sauce has “caramelized” the tsukune.
  9. Serve with a poached egg in a separate ramequin for each person who will choose either to break it directly over the tsukune or use it as a dip (the former will be probably easier!LOL)
  10. NOTE:
  11. You can increase the amount of leeks and gingeraccording to your taste.
  12. You may replace leeks with parsley.
  13. Any soy sauce is fine, although a sweet variety is recommended. Otherwise you may increase the amount of mirin.