Japanese Cuisine: Yakitori/Tsukune-Recipes 5

TSUKUNE-PORK

Here is the fourth of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

INGREDIENTS: For 2 persons

-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!)

RECIPE:

-Chop the thin leeks coarsely.
In a bowl mix minced pork, Japanese sake, soy sauce and grated ginger until smooth.

-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.

-Add chopped leeks and mix well.

-Heat a frypan. Pour in a little oil. Make 6~7 round patties/tsukune by hand or with a mold.
Fry both sides on a medium fire.

-When “eyes” have appeared on both sides, reduce fire to small. Add sake, cover with glass lid and steam fry.

-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.

-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)

NOTE:
-You can increase the amount of leeks and gingeraccording to your taste.
-You may replace leeks with parsley.
-Any soy sauce is fine, although a sweet variety is recommended. Otherwise you may increase the amount of mirin.

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Elinluv Tidbit Corner
Think Twice

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sake, shochu and sushi

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