Name: Lily Bulb Dumplings with Truffle Sauce (Yurine manju truffle ankake)
Yield: serves 10
Cuisine: Japan
Ingredients: 400 ml sake; 10 ml soy sauce; 2.5 ml light soy sauce; 4 ml mirin; Ground sansho pepper, to taste; 270 g quail meat, finely minced; 100 g mountain yams, grated; 35 g rice flour for mochi dumplings; 1 egg white; Some nikiri-sake (sake heated to burn off its alcohol content and distinctive taste); 300 g raw lily bulbs, rinsed; 7 g salt; Truffles, as needed, blended to a paste; Some mirin; 35 ml light soy sauce; 1.3 L ichiban dashi; Some salt; 70 g foie gras, washed; Some light soy sauce, to taste; 2 g salt; Some daikon radish, peeled; 8 g sugar; 4 ml light soy sauce; ½ red carrot, peeled; 360 ml ichiban dashi; 5 aomi green daikon radishes; 10 ml light soy sauce; 16 ml soy sauce; 180 ml sake; 3 mm square piece of ginger, unpeeled

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