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Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers
Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers

Before you jump to Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to izakaya style at home! bamboo shoot and shiso leaf tsukune patty skewers recipe. You can cook izakaya style at home! bamboo shoot and shiso leaf tsukune patty skewers using 14 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers:
  1. Prepare 300 grams Ground meat (mixed beef/pork, pork, or chicken etc.)
  2. Take 100 grams Bamboo shoots
  3. Use 5 leaves Shiso leaves
  4. Take 1 ◆Egg
  5. Use 1 tbsp each ◆Soy sauce, sake, katakuriko
  6. You need 1/2 tbsp ◆Ginger
  7. Prepare 1 lots ◆Sesame seeds
  8. Get 1 dash ◆Salt and pepper
  9. Use 3 tbsp ★Soy sauce
  10. Use 2 tbsp of each ★Sugar, Mirin, Sake
  11. Take To serve with the skewers:
  12. Prepare 1 Sliced onions, shiso leaves, sesame etc
  13. Prepare 1 Western mustard
  14. You need 5 Disposable chopsticks (to use as skewers)
Instructions to make Izakaya Style At Home! Bamboo Shoot and Shiso Leaf Tsukune Patty Skewers:
  1. 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!
  2. 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.
  3. Finely chop the bamboo shoots and shiso leaves. Mix the ◆ seasoning ingredients together. Slice the decorative onions and plate.
  4. 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.
  5. Add the bamboo shoots and shiso leaves, and mix thoroughly once more.
  6. 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.
  7. Coat a pan with oil, and brown the patties on both sides over strong heat.
  8. 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.
  9. Add the ★ ingredients all at once and boil it down a bit, then you are done.
  10. 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.
  11. 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.
  12. Try cooking the tsukune meat mix topped on sliced bamboo shoot or lotus root - this is delicious too!

Tsubohachi Izakaya Hokkaido is the latest Japanese Ikazaya in Publika where the franchise started in Japan and now has outlets in Singapore and Thailand. And in Tsubohachi, it has three principles of aji (taste), wa (environment) and omotenashi (hospitality) promise an authentic Japanese experience. Baby Yellow patty pan squash is botanically part of Cucurbita pepo and a member of the Cucurbitaceae family along with other squashes, gourds and pumpkins. Baby patty pan squash is a zucchini type of squash or scalloped squash named for its unique shape and the petite size that it is harvested. One experience all tourists must have is partaking in a meal (or two) at an izakaya (Japanese pub).

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