肉(にく)だね

A cooking term composed of 肉(にく) (meat) and だね/たね (種(たね), 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(にく)だねを混(ま)ぜる: to mix the meat filling
• 肉(にく)だねを丸(まる)める: to roll the meat mixture into balls
• 肉(にく)だねを包(つつ)む: to wrap the meat filling (in dough or leaves)
• 肉(にく)だねを詰(つ)める: to stuff with meat filling

Similar words

• ひき肉(にく): ground meat — the raw ingredient, before seasoning
• 具(ぐ): filling, ingredient — broader term for any filling in dumplings, sushi, etc.
• 餡(あん): 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(てん)ぷらのタネ for tempura batter ingredients)

Usage

Recipes will typically instruct you to prepare the 肉(にく)だね first by combining ひき肉(にく) with seasonings, 玉(たま)ねぎ (onion), 卵(たまご) (egg), and パン粉(こ) (breadcrumbs), then kneading until sticky.