Cost per serving $1.66 view details
- Minced pork: 200 g
- Thin green leeks: 4~5
- Ginger, grated: 1 piece, 5Ã5 cm
- Japanese sake: 2 tablespoons
- Soy sauce: 3 tablespoons
- Naga imo/glutinous Japanese yam/Chinese yam, grated: 2 tablespoons
- Cornstarch: 1 tablespoon
- 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!)
- -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 âeyesâ 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 âcaramelizedâ 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)
- -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.
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|Amount Per Serving||%DV|
|Serving Size 171g|
|Recipe makes 2 servings|
|Calories from Fat 46||22%|
|Total Fat 5.1g||6%|
|Saturated Fat 1.76g||7%|
|Trans Fat 0.0g|
|Total Carbs 15.08g||4%|
|Dietary Fiber 0.6g||2%|