Beef Tsukune, with Salted Yolk Pumpkin Sauce, Grilled Onion,

• hidangan: 4 servings

Bahan-bahan

410.0g Wagyu Beef, chopped (hand chopped)

75.0g Chicken Cartilage, chopped

20.0g Scallions (white part only), chopped

20.0g Onions

20.0g Breadcrumbs

1.0tbsp Sake

1.0tsp Potato Starch

0.0g Salt, to taste

3.0g Dried Shiitake Mushrooms

50.0ml Brown Butter

100.0g Pumpkin Puree

40.0g Knorr Golden Salted Egg Powder 800g

20.0g Icing Sugar

0.0g Water, to adjust

1.0pc Onions

12.0pc Shishito Pepper

Arahan

Wagyu Beef Tsukune

Mixed Wagyu Beef with the rest of ingredients into mixing bowl, microplane to turn the dried shiitake into a powder and add it to the bowl. Mixed everything into evenly combined. Heat up a frying pan over medium heat until hot and then add a bit of oil and shape the Beef into 8 oblong patties and pan seared until golden brown on one side and seared the other side until golden brown. Skewered with bamboo skewer, Grilled until internal temperature of 70°c. Set aside. Heat up brown butter in medium heat, add in Golden Salted Egg Powder, till dissolved, and then add in pumpkin puree, adjust with water if necessary, seasoned with icing sugar and salt. Serve with Japanese seven spice.