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  • PORK TSUKUNE

    1 vote
    PORK TSUKUNE
    Prep: 5~ min Cook: 10~ min Servings: 2
    by Robert-Gilles Martineau
    133 recipes
    >
    A different recipe for this popular japanese Yakitori!

    Ingredients

    • 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!)

    Directions

    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.

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