Lamb Tsukune

Spring 2015

From chef-owner Matthias Merges of Yusho in Las Vegas

1 pound ground lamb
1 shallot, minced
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon Sichuan peppercorn, coarsely ground 
1 teaspoon fennel seed, coarsely ground
1 egg
1 tablespoon sambal 
3 tablespoons minced garlic
1/4 cup panko (saturate in water, then squeeze out before adding) 
1/4 cups chopped cilantro
1 tablespoon soy sauce
1 quart vegetable stock 
Yuzu Vinaigrette (recipe follows)

In a bowl, combine all ingredients except the vegetable stock and Yuzu Vinaigrette and test a small patty for seasoning by cooking it in a small skillet. Add salt if necessary. Form pingpong-size meatballs.

In a saucepan, bring the vegetable stock to a simmer. Add meatballs, making sure there is room around each. Poach about 10 minutes. Repeat with remaining meatballs.

Serve with Yuzu Vinaigrette on the side for dipping.

Yield: Makes about 3 dozen (1-1/2-inch) meatballs


2 tablespoons yuzu lemon juice (or regular lemon juice) 
1 tablespoon soy sauce
1 tablespoon chopped cilantro
1 tablespoon olive oil

Place the lemon juice, soy sauce, and cilantro in a small mixing bowl. Slowly whisk in the olive oil.


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