Japanese Basashi Recipe
The exact origin of basashi is still unknown. However, there are many different stories regarding its origin. Some people believe that then feudal lord Kiyomasa Kato encouraged its consumption when there was a severe food shortage in Higo Kumamoto.Today, this dish is known to be a specialty in Kumamoto, a city on the Japanese island of Kyushu. Horse meat is also referred to as “Sakura niku (meat)” because of its colour being similar to Sakura flowers.As well as Japan, basashi is also widely consumed in many other countries. Its popularity is said to have increased considerably ever since the end of the First World War. Today, it is one of the most commonly used household dishes.
Ingredients
- Fresh boneless horse neck – 250g
- Fresh ginger – 4 cm
- Onions – 2
- Light soy sauce – 2 tbsp
- Fresh nettle – 2 leaves
- Lime juice – 1 tbsp
- Grated horseradish – 1 tbsp
- Dandelion flower (for decoration) – 1
- Salt
- White pepper
Instructions
- Begin by taking the horse meat, nettle leaves and ginger and washing all the ingredients. Once done, drain the water.
- Now, take a plate and place the nettle leaves on it. Cut the pork neck into pieces and transfer it into a bowl.
- Next, sprinkle a pinch of white pepper and salt on top of the chopped meat. Add soy sauce and lime juice. Combine all the ingredients properly and add the nettle leaves to the mixture.
- Take the ginger and peel it. Now, take a fine-mesh vegetable grater and grate the ginger on it. Add it to the rest of the ingredients.
- The next step is to grate the horseradish and also add the peeled and thinly sliced onion to the other ingredients. Garnish the dish with a dandelion flower and there you have it. Your basashi is ready to be served.
Nutrition
Calories: 97kcalCarbohydrates: 19gProtein: 5gSodium: 1418mgFiber: 8gSugar: 5g
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