Horse meat Jingisukan style
It uses meat from a part called "Spirit", which is characterized by its unique texture. There are a lot of streaks, so the key is to cut them off thoroughly before filleting them. In addition to eating with a white wine sauce (see separate recipe), it is also recommended to eat with tamari soy sauce with melted grated ginger. The degree of cooking is your choice, and as long as it's fresh, you can use rare.
How to make it
1
The horse meat uses string parts. Cut off the muscle and fat, and turn into chunks of lean meat before sliced thinly.
2
Heat the Genghis Khan pot and thin out the salad oil. Tossed onions and sliced leeks into 3cm wide pieces and bake.
3
Place the horse meat in a Genghis Khan pot and pour about 3 tablespoons of white wine sauce (see separate recipe) into the grill. Eat while adding a separate white wine sauce.
Ingredients for 2 people
-
- horse meat string parts
- Appropriate amount
-
- Salad oil
- A little
-
- Sweet onion
- Appropriate amount
-
- Nira
- Appropriate amount
-
- White wine sauce
- Appropriate amount
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