Name: Lily Bulb Dumplings with Truffle Sauce (Yurine manju truffle ankake)
Yield: serves 10
Cuisine: Japan
Ingredients: 180 ml sake; 35 ml light soy sauce; Truffles, as needed, blended to a paste; 8 g sugar; 35 g rice flour for mochi dumplings; ½ red carrot, peeled; 25 g kuzu powder dissolved in 45 ml water; Some yuzu zest; 2 g salt; 400 ml sake; 10 ml light soy sauce; 50 ml fresh cream; 300 g raw lily bulbs, rinsed; Some chopped shironegi (Japanese leek); 4 ml mirin; Some light soy sauce, to taste; 100 g mountain yams, grated; 16 ml soy sauce; 1.3 L ichiban dashi; 10 ml soy sauce; 5 aomi green daikon radishes; Ground sansho pepper, to taste; Some daikon radish, peeled; 3 mm square piece of ginger, unpeeled; 70 g foie gras, washed; Some mirin; 1 egg white; 7 g salt; 360 ml ichiban dashi; 2.5 ml light soy sauce

Ingredients

For the Quail Filling

270 g quail meat, finely minced
400 ml sake
10

Asia
Japan
Starter
Main course
Winter

Method

Add the sake, light soy sauce, mirin and sugar to the quail mince and cook in a pan. Sprinkle on the sansho pepper.
When the mince from (l) is cool, blend in a food processor and shape into 20 g balls.
Cut the lily bu