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)
- mix the ingredients in a bowl, mix well until they are bound together and the ingredients are evenly spread.
- 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.
- 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.
- Serve with the greek yogurt with plenty of yuzu on top