TSUKUNE-RECIPES-2-a

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

INGREDIENTS:
-Minced Chicken: 400 g+
-Large shiso/perilla leaves (can be replaced with basil or other green tasty leaves): 15~20
-Salt, pepper: 1 pinc each
-Black sesame: 1 teaspoon
-Grated fresh ginger: 5×5 cm cube
-Japanese Sake: 1 teaspoon
-Cornstarch: 1 tablespoon
-Egg yolk: 1 large

-For seasoning:
Lemon juice
Yuzu koshio/lime and pepper paste

RECIPE:

TSUKUNE-RECIPES-2-b

-Chop the leaves fine as shown on above picture.

TSUKUNE-RECIPES-2-c

-In a large bowl, drop in the minced chicken, salt, pepper and black sesame seeds. Mix well until it becomes a smooth paste.

TSUKUNE-RECIPES-2-d

-Add egg yolk, Japanese Sake, Cornstarch and grated ginger.
Mix well.

TSUKUNE-RECIPES-2-f

-Add chopped shiso (leaves9 and mix well.

TSUKUNE-RECIPES-2-g

-make tsukune/patties in size of your liking around a wooden stick.

TSUKUNE-RECIPES-2-h

-Pour a little oil in a non-stick frypan and place tsukune as shown on picture.
Start frying.

TSUKUNE-RECIPES-2-i

-When one side has reached the right colour, turn over and fry until both sides have reached the proper colour.
You may add a little more Japanese sake for seasoning.

TSUKUNE-RECIPES-2-j

-Cover with large piece of foil paper and stema/fry on a small fire for a while.

TSUKUNE-RECIPES-2-k

-That’s how the should look when ready!

-Serve a little lemon juice and lime and peppr paste, and plenty of beer!

NOTE:
Naturally, youi may use a sauce of your choice as well, or ponzu, or soy sauce, etc.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-