Giant meat on the bone

Ingredients

• 4 pieces chicken drumsticks
• 350 g ground pork
• 250 g ground beef
• 1 piece egg
• 50 g panko breadcrumbs
• 1 piece yellow onion
• 2 cloves garlic
• 15 g fresh ginger
• 6 tbsp soy sauce
• 4 tbsp mirin
• 4 tbsp cooking sake
• 2 tbsp light brown sugar
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tsp fine salt
• to taste ground black pepper
• 1 tbsp white sesame seeds

Method

1. Expose the end of the drumsticks by gently pushing the meat down to reveal the bone, then pat the surface completely dry with paper towels; the meat should be matte and not damp.
2. Grate the onion, garlic, and ginger, then mix them with the ground meats, egg, panko breadcrumbs, sesame oil, salt, and pepper until you get a sticky mixture that holds its shape when pressed.
3. Coat each drumstick with the meat mixture, forming a large oval shape around the meat, keeping the bone clearly visible; squeeze firmly with wet hands to remove any air pockets.
4. Let chill in the refrigerator until the surface feels firm to the touch; this resting time helps the meat shell stay in place during cooking.
5. Brown the pieces in a large oiled skillet over medium heat, turning them gently until the outside is well-colored and smells roasted.
6. Transfer to a baking sheet and bake in a hot oven until the shell is set, the chicken is cooked through, and the juices run clear.
7. While it cooks, reduce the soy sauce, mirin, sake, and sugar in a small saucepan until you have a glossy glaze that coats the back of a spoon.
8. Generously brush the meat with the glaze, return to the oven for a few moments, then repeat until the surface is glossy, sticky, and lightly caramelized.
9. Let rest before serving, then sprinkle with sesame seeds; the meat should remain juicy when cut and firm enough to be held by the bone.

Nutrition

Per serving

Energy

629.8 kcal

Protein

40.23 g

Carbohydrate

23.73 g

Fat

38.73 g

Fibre

1.07 g

Calcium

40.43 mg

Iron

1.93 mg

Magnesium

48.44 mg