Japanese Cooking and Sake Live vol.3

Products used in "Japanese Cooking and Sake Live vol.3"  

 Japanese lamb kofta with sweet miso, sansho pepper and dates for 12 pieces

240g Minced Lamb

45g   Finely Chopped Onion

6g     Minced Garlic 

9g     Sesame Seeds

3g     Sansho Pepper Powder

30g  Finely Chopped Dates

30g   Sweet White Miso or Saikyo Miso

1.5g  Salt (just over 1/4 teaspoon)

1 tablespoon sunflower oil for frying

Dipping Sauce

Half cup  Greek Yogurt

1g Yuzu Freeze Dry (1/2 teaspoon)

1. mix the ingredients in a bowl, mix well until they are bound together and the ingredients are evenly spread.
2. Divide the mixture into equal sized 12 balls, gently press each one between the hands and make some fine adjustment with the fingers to make shape. Each one should be 1.5-2cm thick.
3. Heat the oil in the frying pan over low to medium heat, lay the pieces of kofta with some space between them over low to medium heat for about 4 minutes. Turn over and cook 4 more minutes. 
4. Serve with the greek yogurt with plenty of yuzu on top