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  • Oct 22nd 2021
  • 0 comment

Serves: 2-3
Prep / cook time: 35-40 minutes

500g beef rump, cubed
1 tbsp white miso
1/2 tbsp sesame oil
2 Asian shallots, whites only thinly sliced
1/2 cup panko crumbs
1 free range egg, lightly beaten
500g beef rump, cubed
1/3 cup yakitori tare sauce
Bamboo Skewers, smoked in water
Vegetable oil for cooking

For salad:
160g soba noodles
1 tbsp peanut oil
1 tbsp yakitori tare sauce
2 Cucumbers, shaved
4 radish, shaved
1 handful Shiso leaves

To serve:
1 tsp sesame seeds
Shichimi togarashi (Japanese seven spice)

Prepare meatballs:

    1. Fit the fine mince blade to the food grinder and attach to the stand mixer.
    2. Feed the cubed beef through the grinder and mince into the stand mixer bowl. Remove the mincer from the machine when complete.
    3. Mix together the miso and sesame oil to a smooth paste.
    4. Add the miso paste, sliced Asian shallots, panko bread crumbs and lightly beaten egg to the minced beef, and attach the flat beater to the stand mixer and mix ingredients on speed 2 until well combined.
    5. Roll mince into balls the size of a golf ball. Gently thread 3 balls onto wooden skewers.
    6. Heat up a BBQ hot plate to medium heat (or a heavy base fry pan), brush with vegetable oil and place the skewers on.
    7. Keep turning them as the brown until they are half cooked. Brush with the Yakitori sauce until they are fully cooked.
    8. Remove and keep warm.


Prepare soba noodles and summer salad:

  1. Cook the soba noodles to the packets instructions. Rinse through cool water, drain and add to a mixing bowl.
  2. Drizzled over the top the peanut oil and yakitori sauce, toss through.
  3. Add the shaved cucumbers and radish and toss through.
  4. Divide the salad between two plates, add the beef tsukune skewers.
  5. Sprinkle over the top with sesame seeds and shichimi togarashi mix.