Lily Bulb Dumplings with Truffle Sauce

Yurine manju truffle ankake

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Preparation info
  • serves

    10

    • Difficulty

      Medium

Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

For the Quail Filling

  • 270 g quail meat, finely minced
  • 400 ml sake
  • 10

Method

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