Venison
Dango in Dashi Broth
By
Executive Chef Hiro Sone, Terra Restaurant,
Napa Valley, CA
Serves
4
For the Dango Ingredients:
4 oz. Ground Venison Meat
1 pinch Ginger (grated)
1 pinch Garlic (grated)
1 tspn. Soy Sauce
1/2 tspn. Sugar
1/2 tspn. Mirin
1/4 tspn. Sesame Oil
4 tspn. Bread Crumbs
1/2 Egg
For the Broth Ingredients:
1 Cup Dashi (japanese stock)
2 tspn. Soy Sauce
2 rspn. Mirin
1/2 tspn. Corn Starch
8/ea. Sugar Snap Peas (blanched)
8/ea. Carrot Flower (blanched)
8/ea. Small Morel mushroom (cleaned)
To
Make the Dango:
Preheat oven to 500°F In a medium size mixing
bowl, mix all ingredients together (using your
fingers as a whisk, mix until it becomes a smooth
ball.) Refrigerate about 1 hour. Then roll to
small balls about 1 inch in diameter. Place
balls on a sauté pan. Put in the oven.
Cook about 4 minutes. Set aside.
To
Make the Broth:
In a medium sauce pan, combine the dashi, soy
sauce, and mirin together. Bring up to a boil.
Then Simmer. Whisk the corn starch and 1 tsp
of water in another bowl. Slowly whisk in the
corn starch mixture to the dashi broth and bring
back to a boil.
Assembly:
Add the Dango, vegetable and mushroom into the
dashi broth and simmer for about 2 minutes.
Divide to 4 serving bowls.
Serve.
Other
Chef Hiro Sone Recipes You Might Enjoy:
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi,
Sashimi with Salad of Champignon de Paris and
Truffle Soy Vinaigrette
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
Tataki
of Dry Aged New York Strip Steak with Ponzu
Sauce
Tataki
of Venison
Venison
Asparagus Roll
Venison
Dango in Dashi Broth
Venison
Pot Stickers
Other
Great Related Links:
Chef
Hiro Sone Bio
Terra
Restaurant
www.terrarestaurant.com
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