1.
meat mixture; meat filling; forcemeat
A seasoned mixture of ground meat and other ingredients, prepared as a base or filling for dishes such as dumplings, meatballs, hamburger steaks, and stuffed vegetables.
餃子の肉だねを作る。
To make the meat filling for gyoza.
肉だねに塩と胡椒を加えてよく混ぜる。
Add salt and pepper to the meat mixture and mix well.
肉だねを丸めてフライパンで焼けば、ハンバーグの出来上がりだ。
Form the meat mixture into patties and pan-fry them, and you've got hamburger steaks.
A cooking term composed of 肉 (meat) and だね/たね (種, meaning 'seed' or 'base material'). The たね component is written in hiragana in this compound. It refers to the raw, seasoned meat mixture before it is cooked or shaped into its final form.
COMMON COLLOCATIONS:
- 肉だねを混ぜる: to mix the meat filling
- 肉だねを丸める: to roll the meat mixture into balls
- 肉だねを包む: to wrap the meat filling (in dough or leaves)
- 肉だねを詰める: to stuff with meat filling
SIMILAR WORDS:
- ひき肉: ground meat — the raw ingredient, before seasoning
- 具: filling, ingredient — broader term for any filling in dumplings, sushi, etc.
- 餡: filling — can be sweet (bean paste) or savory; used for buns and dumplings
- タネ: base mixture — general cooking term for any prepared mixture (e.g., 天ぷらのタネ for tempura batter ingredients)
USAGE:
Recipes will typically instruct you to prepare the 肉だね first by combining ひき肉 with seasonings, 玉ねぎ (onion), 卵 (egg), and パン粉 (breadcrumbs), then kneading until sticky.