Wagyu Tsukune
Ingredients
Wagyu mince x 500g
Banana shallot x 2
Panko bread crumbs x 50 g
Eggs x2
Mirin x 50ml
Soy x 40ml
Mirin x 200ml
Sake x 200ml
Soy x 200ml
Ginger x 50g
Onion x 100g
Mooli x 50g
Chicken bones x 100g
Method
- Roast the chicken bones until golden and infuse the with the 200ml of sake mirin & soy
- Add the onion, ginger and mooli and cook for 1 hour, pass through a fine sieve & set aside
- Finley dice the shallot and add to the wagyu mince, season, then whip in a mixer
- Leave the mix to rest in the fridge
- Separate the yolks and cure in the remaining soy and mirin
- Shape the mix onto a skewer and grill over charcoal
- Glaze the tsukune and return to the grill repeat until cooked
- Serve as shown
