Horse meat Jingisukan style
This dish uses meat from the "himo" part of the chicken, which has a unique texture. It has a lot of tendons, so it's important to trim them off carefully before filleting. It can be eaten with a white wine sauce (see separate recipe), or with tamari soy sauce with grated ginger. You can cook it to your liking, and rare is fine if it's fresh
How to make it
1
The horse meat used is the string part. The tendons and fat are removed, leaving only lean meat, which is then thinly sliced
2
Heat a Jingisukan pot, add a thin layer of salad oil, and add the blanched onions and chives cut into 3cm pieces
3
Place the horse meat in a Genghis Khan pot, pour about 3 tablespoons of white wine sauce (see separate recipe) over it, and grill. Serve with the white wine sauce provided separately
Ingredientsfor 2 people
-
- horse meat Uses the ligament portion of
- Appropriate amount
-
- Salad oil
- A little
-
- Sweet onion
- Appropriate amount
-
- Nira
- Appropriate amount
-
- White wine sauce
- Appropriate amount
[PR]
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