/images.kitchenstories.io/wagtailOriginalImages/R1877-photo-final-6.jpg)
Tsukune (Japanese meatballs)
Ingredients
Utensils
cutting board, knife, bowl, 8 wooden skewers, pot, rubber spatula, cast iron pan, spatula, pastry brush
Nutrition per serving
Step 1/5
- 10 shiso leaves
- 4 scallions
- cutting board
- knife
Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice scallions.
Step 2/5
- 600 g ground chicken
- 1 tbsp white miso paste
- 1 tbsp toasted sesame oil
- salt
- toasted sesame oil
- bowl
- 8 wooden skewers
Add chicken, shiso, scallion, miso, and sesame oil to a large bowl. Season with salt and mix to combine. Cover your hands lightly with some sesame oil and shape the meat into a small oval, then skewer with wooden skewers.
Step 3/5
- 150 ml soy sauce
- 150 ml mirin
- 60 ml sake
- 70 ml water
- 2 tsp brown sugar
- 1 tbsp starch
- 20 ml water
- pot
- rubber spatula
Add soy sauce, mirin, sake, most of the water, and brown sugar to a small pot. Bring to a boil over medium-high heat. Mix starch with remaining water, then add to the sauce. Let simmer approx. 1 min. more, then set aside.
Step 4/5
- vegetable oil (for frying)
- cast iron pan
- spatula
Heat a cast-iron frying pan with some vegetable oil over high heat. Turn heat to medium, then fry the meatballs until golden brown on all sides.
Step 5/5
- shichimi togarashi (for serving)
- shiso leaf (for serving)
- pastry brush
Brush a generous amount of the yakitori sauce on the meatballs and cook a bit until the sauce is glossy and thick on the meatballs. Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Enjoy!
Enjoy your meal!