Ginger pork tsukune

Name: Ginger pork tsukune
Cook time: 30 min
Yield: 2
Cuisine: Sendai, Japan

with soba noodles and sesame broth

Ready in around 30 mins

RECIPE FACT:

Tsukune are Japanese meatballs, often skewered and grilled over charcoal, and they’re a popular dish at yakitori restaurants.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE SOBA NOODLES:
Once the water is boiling, add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse with cold water and allow to drain well.
2. TO PREPARE THE VEGETABLE AND BROTH:
Thinly slice the spring onion on the diagonal. Cut the mushrooms into quarters. Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Place the pot back over a medium-high heat. Once hot add the sesame paste and 1 & 1/2 cups of water, whisk to mix. Add the mushrooms, bok choy and half the spring onions. Cover with a lid and cook for 2-3 mins until hot. Remove from the heat and keep covered to keep warm.
3. TO PREPARE AND COOK THE TSUKUNE:
Place the ginger pork mince in a bowl with a drizzle of oil, season with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and cook for 4-5 mins turning regularly to caramelise. Pour in the yakitori sauce and cook for 30-60 secs turning often until the tsukune are glazed all over.
TO SERVE:
Twirl the soba noodles into bowls then top with vegetables and sesame broth. Add the glazed tsukune, mung beans then add the peanut sprinkle and remaining spring onions.