Time Fuse: Brazen Youngster-Style Primeval Meat
Home version — chicken-vegetable pâté wrapped in yakiniku-marinated beef and bacon around a bone, with a hidden consommé gelatin that melts as it cooks
- Difficulty
- Total time
- 5 h
- Hands-on
- 2 h 15 min
- Cost
- ¥¥¥¥
- Servings
- 6
Equipmentoven, roasting tin, food processor, kitchen twine, saucepan, thermometer
Tasterich, umami, smoky
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Consommé gelatin
- 300 ml consommé, very concentrated (amount estimated)
- 8 g gelatin powder (amount estimated)
Marinade
- 1 clove garlic, grated (amount estimated)
- 1 tsp ginger, grated (amount estimated)
- 3 tbsp soy sauce (amount estimated)
- 2 tbsp mirin (amount estimated)
- 1 tbsp honey (amount estimated)
- ¼ onion, grated (amount estimated)
- 3 tbsp orange juice (amount estimated)
Pâté
- 300 g chicken breast, minced (amount estimated)
- 100 g chicken liver (amount estimated)
- 100 ml cream, fresh (amount estimated)
- 50 g green beans, minced (amount estimated)
- 50 g carrot, minced (amount estimated)
- 50 g shimeji, minced (amount estimated)
- salt, to taste (added by Totsuki AI)
Wrapping and garnish
- 400 g beef slices (amount estimated)
- 200 g bacon slices (amount estimated)
- 1 beef bone, cleaned, for the "handle" (amount estimated)
- 4 asparagus spears (amount estimated)
- lettuce, to taste (amount estimated)
- 1 carrot, in batons (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Dissolve the gelatin in the hot consommé, pour into a thin tray and chill until firm; cut into strips.+
- 2
Mix the marinade and marinate the beef and bacon for 30 minutes.+
- 3
Blend the chicken, liver and cream into a smooth farce, then fold in the minced vegetables and season.+
- 4
Pack the pâté around the bone, embedding the consommé gelatin strips inside. Wrap first with the bacon, then the beef, and tie with twine.+
- 5
Roast at 180 °C for about 1 hour, basting with the marinade, until 74 °C in the centre. The gelatin melts into the meat as the "time fuse".+
- 6
Rest for 10 minutes and serve with grilled asparagus, carrots and lettuce.+
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).