Czerwona cebula z indykiem po japońsku


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Jedno z moich ulubionych dań japońskich (niestety, mogłabym to napisać o każdym daniu japońskim!). Podzieliłam się tym przepisem na łamach Kukbuka w ubiegłym roku. To danie jest świetne na zimno np. do bento, ale polecam też na gorąco. Oczywiście z ryżem.

 

Czerwona cebula z indykiem

 

Dla 1-ej osoby

 

Czas: 25 minut

 

Składniki:

  • 150 – 180 g mielonego mięsa indyka, 2 średnie cebule (czerwone lub białe), 1 łyżeczka mąki ziemniaczanej
  • Do mięsa: 1 ząbek czosnku, 1 kawałek ok. 2 cm korzenia imbiru, 1 łyżka sake, 1 łyżeczka wody, 1 łyżka sosu sojowego, 0,5 łyżeczki cukru, pieprz do smaku
  • Do wywaru: 1 łyżka ciemnego oleju sezamowego, 2 łyżki sake, 1 łyżeczka cukru, 1 łyżka sosu sojowego, 0,5 szkl. wody
  • Odrobina prażonego białego sezamu do posypania

 

Mielone mięso doprawiamy drobno posiekanym czosnkiem, obranym i drobno posiekanym imbirem oraz pozostałymi przyprawami, wyrabiamy przez chwilę, aż zrobi się gładkie i lśniące, dzielimy na cztery części.

 

Obieramy cebule , ścinamy trochę czubek i twardą część, z której wyrastają korzonki. Każdą cebulę kroimy w poprzek na 4 plastry, odkładając plastry uważajmy, aby ich nie pomieszać, niech będą w takiej kolejności, jak pokroiliśmy, co znacznie ułatwi złożenie cebuli z mięsem. Rozkładamy po dwa kolejne kawałki cebuli obok siebe, obsypujemy z góry mąką ziemniaczaną, następnie zwilżonymi dłońmi formujemy mięso, na owalny krążek mniej więcej wielkości krążka cebuli. Układamy mięso na krążku cebuli od strony obsypanej mąką i przykrywamy drugim krążkiem cebuli, stroną obsypaną mąka do środka. Robimy 4 takie krążki.

 

Na patelni rozgrzewamy olej sezamowy, obsmażamy krążki cebuli z obu stron na złoty kolor, następnie podlewamy wodą z sake, kiedy się zagotuje dodajemy cukier i sos sojowy. Dusimy pod przykryciem ok. 12 minut, po 6 na każdą stronę. Po ugotowaniu posypujemy uprażonym sezamem.

 

Uwagi:

 

Wywaru, który został z gotowania cebuli z indykiem, nie wylewamy, możemy go wykorzystać na bazę zupy.

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