At Būmu, a new Japanese izakaya-style restaurant in New York City, chef Joaquin Baca makes a meatball of ground rabbit meat mixed with some ground chicken thigh, sweet miso, onion, panko breadcrumbs, salt and white pepper. He grills it over binchotan charcoal and brushes it with a glaze of chicken stock, mirin, sake, soy and aromatic vegetables.
He serves it with a carrot barbecue sauce made with smoked carrots blended with garlic, onion, ketchup, molasses, brown sugar, vinegar, tonkatsu sauce, sesame oil, salt and pepper and topped with a raw quail egg yolk.
Price: $9