Obento for Restaurant S : Recipe Tukuné
Tukune is Japanese meat ball that kids love for their bento.
You can use any kind of meat or even fish. This time I minced the chicken leg by my self because in France I hardly find the place which sells minced chicken leg. (I can ask the butcher but very often they are not so excited with the idea of them taking off the bones and skins and grounding the meat for me.)
For Two persons
1 Chicken Leg
2 coffee spoons of grounded ginger
1 spoon of soy sauce
1 spoon of sake
3 cm of lotus root roughly grounded
1 spoon of Katakuriko (potato starch)
1/2 cup of chopped NIRA Chinese ciboulettes or green scallion
Take of the bones then cut up the meat into small pieces. Then, chop the meat with a heavy knife until it gets sticky and looks like steak tartare. (Make sure that you don't do it after 22h otherwise your neighbor will hate you. I have already been through that. )
Add the rest of the ingredients and mix it very well. (You can also add 1 egg yolk at this stage)
Make meatballs with your hands. Moist your hands with water first to prevent from the meat sticking on your hands.
Heat the pan and put the balls. Grill them with high heat for 1 min both side to have beautiful color. Then add 1/4 cup of water. Cover the frying pan and shimmer for 6-7 min (in mid-low heat) until the tukunes are well cooked. Take out the tukunes. Then add 2 spoons of mirin and shoyu in the pan. Let the liquid evaporate in high heat for 1-2 min. Put this sauce over the tukunes.
It is 100 times better when you mince the meat by yourself. If you have the energy and time (it will take 3 min), please try. It's definitely juicier and much more tasty.Because they contain lotus root, it won't become hard though it become cold. It's a perfect recipe for obento!