Name: Japanese Umami Kobe Beef & Alaskan King Crab Rissoles
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Yield: 4 porciones
Ingredients: 450 g ground Kobe beef; 225 g cooked Alaskan king crab meat, picked over for shell; 115 g shiitake mushrooms, finely minced; 2 scallions, finely sliced; 2 garlic cloves, minced; 2 tsp grated fresh ginger; 30 g finely crushed plain pork rinds; 1 large egg; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 0.5 tsp white pepper; 0.25 tsp red pepper flakes; 1 tbsp neutral oil, for cooking; 1 tbsp toasted sesame seeds, for garnish; 2 tbsp sliced scallion greens, for garnish; **Umami dipping sauce**; 60 g mayonnaise; 1 tbsp tamari; 1 tsp rice vinegar; 1 tsp grated ginger; 0.5 tsp toasted sesame oil

Ingredientes

450 g ground Kobe beef
225 g cooked Alaskan king crab meat, picked over for shell
115 g shiitake mushrooms, finely minced
2 scallions, finely sliced
2 garlic cloves, minced
2 tsp grated fresh ginger
30 g finely crushed plain pork rinds
1 large egg
1 tbsp tamari
1 tsp toasted sesame oil
1 tsp rice vinegar
1/2 tsp white pepper
1/4 tsp red pepper flakes
1 tbsp neutral oil, for cooking
1 tbsp toasted sesame seeds, for garnish
2 tbsp sliced scallion greens, for garnish
**Umami dipping sauce**
60 g mayonnaise
1 tbsp tamari
1 tsp rice vinegar
1 tsp grated ginger
1/2 tsp toasted sesame oil

Instrucciones

1
Cook the minced shiitake mushrooms in a dry skillet over medium heat for 4–5 minutes, stirring, until their moisture has evaporated. Cool completely.
2
In a bowl, gently combine the cooled mushrooms, ground beef, crab, scallions, garlic, ginger, pork-rind crumbs, egg, tamari, sesame oil, rice vinegar, white pepper, and red pepper flakes. Avoid overmixing so the crab remains in pieces.
3
Divide the mixture into eight equal portions and shape them into compact patties about 2 cm thick. Chill for 10 minutes to firm them.
4
Whisk together the mayonnaise, tamari, rice vinegar, ginger, and sesame oil.
5
Heat the neutral oil in a skillet over medium heat. Cook the rissoles for 4–5 minutes per side, adjusting the heat so they brown without scorching.
6
Insert a food thermometer into the center of the thickest rissole. Because this mixture contains ground beef and egg, cook until it reaches at least **71°C/160°F**. Do not rely on color or firmness alone.
7
Rest for 3 minutes, then garnish with sesame seeds and scallion greens. Serve with the dipping sauce.

Receta generada por IA: Esta receta fue creada por un chef de IA. Verifica los ingredientes, cantidades y tiempos de cocción antes de preparar. Siempre revisa los alérgenos.

Prep:25 minutes

Cocción:15 minutes

Total:40 minutes

Porciones:4

Japanese Umami Kobe Beef & Alaskan King Crab Rissoles

Ingredientes

Instrucciones

Comments

Prueba Nuestro Chef IA

Más recetas que te pueden gustar

Mariscos con crema de coco

Pollo al pesto con calabacín

Atún relleno de aguacate

Cerdo con ensalada de pepino