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Square Mushroom Tsukune

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Meat

    • 200g ground pork

  • Vegetables

    • 100g shimeji mushrooms

  • Oil

    • 1/2 tbsp salad oil

  • Egg

    • 🥚 1 egg yolk
    • 🥚 1 beaten egg

  • Seasoning

    • 🧂 1/3 tsp salt
    • Pinch of pepper
    • 1/3 tsp grated ginger
    • 1 tbsp white sesame seeds

  • Sauce

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 1 tbsp soy sauce

PASSOS

1

Trim the root of the shimeji mushrooms and separate into small clusters. Reserve 9 small clusters for garnish and finely chop the rest.

2

Place ground pork, chopped mushrooms, and seasoning ingredients (marked with ☆) into a plastic bag. Knead the mixture through the bag until it becomes sticky.

3

Spread salad oil thinly in a tamagoyaki pan using a paper towel. Add the meat mixture and flatten it evenly. Place the reserved mushroom clusters on top and press lightly. Cook over medium heat for about 3 minutes until lightly browned.

4

Flip the meat mixture using a heatproof plate and return it to the pan. Cover with aluminum foil and cook over low-medium heat for 5 minutes until fully cooked. Remove the foil and cook over high heat for 1 minute. Let it cool slightly.

5

Wipe the pan clean with a paper towel and add the sauce ingredients (marked with ★). Heat over medium heat until boiling and thickened.

6

Cut the cooked meat mixture into 9 squares, plate them, drizzle with the sauce, and garnish with egg yolk.

NUTRIENTES

Por 1 Porção

🔥

300

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use a tamagoyaki pan for even cooking and easy flipping.Reserve some mushrooms for garnish to enhance visual appeal.Prepare the sauce while the meat cools to save time.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.