Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, izakaya style at home! bamboo shoot and shiso leaf tsukune patty skewers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have izakaya style at home! bamboo shoot and shiso leaf tsukune patty skewers using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers:
- Make ready 300 grams Ground meat (mixed beef/pork, pork, or chicken etc.)
- Prepare 100 grams Bamboo shoots
- Prepare 5 leaves Shiso leaves
- Prepare 1 ◆Egg
- Make ready 1 tbsp each ◆Soy sauce, sake, katakuriko
- Take 1/2 tbsp ◆Ginger
- Make ready 1 lots ◆Sesame seeds
- Get 1 dash ◆Salt and pepper
- Get 3 tbsp ★Soy sauce
- Make ready 2 tbsp of each ★Sugar, Mirin, Sake
- Prepare To serve with the skewers:
- Prepare 1 Sliced onions, shiso leaves, sesame etc
- Get 1 Western mustard
- Prepare 5 Disposable chopsticks (to use as skewers)
Instructions to make Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers:
- Special yakitori skewers are available in stores, but you can use disposable chopsticks cut into 5 cm if you don't have any on hand!
- Preliminaries: If you blanch the boiled bamboo shoots, the peculiar odor will dissipate they will have better flavor. Soak the leftovers in water and store in the refrigerator. Use up the soaked bamboo shoots as soon as possible.
- Finely chop the bamboo shoots and shiso leaves. Mix the ◆ seasoning ingredients together. Slice the decorative onions and plate.
- Put the ground meat and ◆ seasoning ingredients into a bowl and mix and knead together well. If you don't knead it together well at this point, the skewered patties will fall apart when you cook them.
- Add the bamboo shoots and shiso leaves, and mix thoroughly once more.
- Divide into 5 equal portions and form into long narrow patties. You can stick them with the skewers at this point, but the skewers will become less dirty and the meat will cook easier if you wait until they are cooked.
- Coat a pan with oil, and brown the patties on both sides over strong heat.
- Once the meat has browned, reduce to medium heat, cover with a lid, and steam-cook for about 5 minutes.*If they look like they are about to burn before cooking all the way through, add 50ml of sake and steam-cook.
- Add the ★ ingredients all at once and boil it down a bit, then you are done.
- Stick the skewers, place on top of the onions and shiso leaves, add the sauce in top, sprinkle with sesame, and enjoy. Try dipping in Japanese mustard.
- Using the same sauce, you could skewer chicken breast and leek pieces to make delicious "negima" yakitori. Fry them in the same pan as the tsukune skewers.
- Try cooking the tsukune meat mix topped on sliced bamboo shoot or lotus root - this is delicious too!
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