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Beef Tsukune Yakitori

Name: Beef Tsukune Yakitori
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 1 Pound Laura's Lean Ground Beef; 2 Egg yolks; 1 Tablespoon Fresh ginger; 2 Cloves Fresh garlic; 1/4 Teaspoon Salt; 1/4 Teaspoon Ground white pepper; 3 Shiso leaves; 1/4 Ounce Potato starch; 1/4 Ounce Vegetable oil; 8 Bamboo skewers; SAUCE MIXTURE; 1/4 Ounce Sugar; 2 Ounces Soy sauce; 1 Ounce Mirin wine; 3 Tablespoons Water; 1 Teaspoon Corn starch

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Ingredients

1 lb Laura's Lean Ground Beef
2 Egg yolks
1 tbsp Fresh ginger (grated)
2 cloves Fresh garlic (finely chopped)
1/4 tsp Salt
1/4 tsp Ground white pepper
3 Shiso leaves (thin julienne)
1/4 oz Potato starch
1/4 oz Vegetable oil
8 Bamboo skewers (pre-soaked in cold water overnight)
SAUCE MIXTURE
1/4 oz Sugar
2 ozs Soy sauce
1 oz Mirin wine
3 tbsps Water
1 tsp Corn starch

Yield

Servings^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Mix ingredients for the sauce in a small bowl and to a pot, set on a medium flame, bring to one boil and set aside.

2. In a large bowl, put beef, diced onion, egg yolk, ginger, salt, pepper, shiso and potato starch, and mix very well until very sticky. Divide into 8 pieces and shape like small oval patties.

3. Take the bamboo skewers and wrap the beef around each one, use more potato starch if you need to tighten the mixture.

4. Heat oil in a frying pan at medium heat, fry skewers for 3-4 minutes each side until cooked through. Baste with the sauce and cook for a minute coating the beef constantly.

5. Serve with some Japanese pickles on the side.

Recipe credit: Chef Ralph Scamardella