Japanese Beef Tsukune (Meatballs)

Written by
Eve Kalinik

Serves: 4

Ingredients:

For the meatballs

600g organic grass-fed beef mince

1 ½ tsp ground ginger

½ tsp garlic powder

1 tbsp soy sauce

4 tbsp panko breadcrumbs

8 skewers

For the sauce

1 pouch (324g) Borough Broth Co. Organic Grass-Fed Beef Bone Broth

2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tsp sesame oil

2 tsp kuzu

2 tbsp sweet miso paste

250g buckwheat soba noodles

250g pak choi

1 large head Chinese leaf, trimmed and leaves removed

2 tsp sesame seeds

Method:

Preheat oven to 200C.
Combine all of the meatball ingredients together in a large bowl. Line a baking tray with parchment paper. Take around a tablespoon of the mixture and press it into meatballs. Carefully slide 3 meatballs onto each skewer. You should have 24 meatballs in total to make 8 complete skewers. Bake in the oven for 25 minutes.
Whilst these are baking cook the buckwheat noodles according to the packet instructions. Drain and rinse thoroughly with cold water.
Whisk together the sauce ingredients and add to a pan and gently heat until simmering and starting to thicken. Add in the pak choi and Chinese leaves. Cook for 3-4 minutes. Add the cooked buckwheat noodles for a further 1-2 minutes.
Divide the noodle mixture between 4 shallow bowls. Add 2 skewers per person on top and sprinkle with sesame seeds.

Grass-Fed Organic Beef Bone Broth

Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.

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