Australian Gourmet Traveller - (05)May 2020 (1)

TsukuneSERVES 4

Tsukunearesmallmeatballs,usuallycookedonskewersovera

hibachiorbinchotancharcoalgrill,yakitori-style.We’veskipped

the skewers and pan-fried the tsukune in a sweet soy-based sauce.

2 tbspsunfloweroil

2 tbspsoysauce

2 tbspmirin

2 tsphoney

Coriander,toserve

2 springonions(optional),

whitepartthinlysliced,

greenpartsliced,toserve

Cucumbersaladdressed

withroasted-sesame

seeddressing (see note),

toserve

TSUKUNE

500 gmcoarselymincedpork

4-5 shiitakemushrooms,

finelychopped

2 springonions,whitepart

only,thinlysliced

1 tsproastedsesameseeds

1/2 tsptogarashi (see note)

GOMASIO

1 tbsproastedsesame seeds

1 tsp salt flakes

1 Fortsukune,addingredients

intoa bowl,mixtocombine,

season to taste and roll into

walnut-sizedballs. Set aside

ona plate.

2 Heatoilina fryingpanover

medium-highheat.Frytsukune,

in2 batches,andturngently

untilgoldenandalmostcooked

through(3-4minutes).

3 Returnalltsukunetopanand

addsoysauce,mirinandhoney

andturngentlyuntilmeatballs

areglazed(2-3minutes).

4 Forgomasio,combine

ingredientsina bowl.

5 Toptsukunewithcoriander

andspringonion,season

withgomasiototaste,and

servewithcucumbersalad

andriceontheside.

NoteJapanese-stylesesame

dressingis availablefromAsian

grocers.If unavailable,mixa

littlehoney,tahiniandricewine

vinegarandthintoa dressing

witha littlewater,thenstir

inroastedsesameseeds.

Togarashiis availablefrom

Asian supermarkets.

NavycurrySERVES 4

ThiscurrywasintroducedtoJapanbytheBritishEmpireviaIndia,

andbecamepopularwiththeJapanesenavy,hencethename.

This is a simple yet hearty version using chicken and vegies.

2 tbspneutraloil,such

asgrapeseedoil

2 chickenbreastfillets,skin

on,cutinto4cmpieces

1/2 onion,cutinto4 pieces

11/2 largecarrots,cut into

4cmpieces

20 gmbutter

11/2 tbspplainflour

2 tbsphotcurrypowder

500 ml(2cups)chickenstock

1 sebagopotato,cut

into4cmpieces

2 tbspsoysauce

2 tbspapplejuice(ortotaste)

1 tbsphoney(ortotaste)

Thinlyslicedrawwhite

onionandchives,toserve

Steamedkoshikaririce

orothershort-grain

rice, to serve

1 Heatoilina saucepan

over medium-high heat. Add

chickenandsearuntilgolden

(2-3minutes),thensetaside.

Addonionandcarrotandstir

occasionallyuntilstartingto

soften(5minutes).Setaside.

2 Addbuttertopanandcook

untilfoaming(2minutes),then

addflourandstiruntilsandy

coloured(2-4minutes).Add

currypowderandstirto

combine,thengraduallyadd

stock,stirring,thenaddpotato

andcookedvegetablesand

bringtoa simmerovermedium

heat.Simmeruntilvegetables

arepar-cooked(5minutes).

3 Seasoncurrywithsalt,soy

sauce,applejuiceandhoney

totaste,returnchickenand

simmeruntilvegetablesare

tenderandchickenis cooked

(10minutes).Toserve,top

withonionandchives and

serve with rice.

44 GOURMET TRAVELLER