Guinea-fowl tsukuné (japanese meatballs) & teriyaki glaze kebabs
Preparation time1 hour
Winery pairingLe Rosé
- 500g ground guinea-fowl
- 1 chopped shallot
- 1 tablespoonful grated ginger
- 1 tablespoonful corn starch
- 1 egg
- 4 tablespoonfuls sugar
- 5 tablespoonfuls soya sauce
- 3 tablespoonfuls sake
- 2 tablespoonfuls mirin
- Wooden skewer
- 3 sprigs of chives
- Salt & pepper
Step 1. Meatballs
- Mix the ground guinea-fowl, ginger, finely chopped shallot, a pinch of salt, a pinch of pepper, corn starch, 1 egg and 1 tablespoonful of sugar in a bowl. Knead for 5 min.
- Form meatballs by hand and blanch them in boiling water for 3 min. Drive two skewers into the meatballs.
Step 2. Marinade
- Mix the soya sauce, the remaining sugar, the sake and the mirin in a saucepan. Warm on a high heat for 3 min.
- This marinade can be kept in the fridge for 2 weeks.
Step 3. Cooking
- The kebabs are cooked on a barbecue, but can also be grilled in the oven.
- Plunge the kebabs into the marinade and cook each one on the grill. Plunge the kebabs into the marinade every 5 min until a nice color and a more syrupy sauce is obtained.
- Finely chop the chives and sprinkle it over the meatballs.
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.