Tsukune

sudachirecipes.com

Japanese Glazed Chicken Meatballs

Chicken tsukune is a Japanese meatball often served at izakayas, yakitori stands, at home and in bento boxes. My homemade tsukune recipe is made with chicken thigh mixed with grated onion, shiso leaves, miso paste and ginger amongst other seasonings. They are then shaped, fried and coated in a delicious sticky glaze!

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Chicken Tsukune

Yield

2 servings

Type

Chicken

Time

30 minutes

Level

Easy

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What you'll need:

» onion » chicken mince » ooba (perilla leaves) » Japanese mayonnaise » miso paste » grated ginger » Chinese chicken stock powder » potato starch

For the glaze:

» soy sauce » mirin » sugar » red wine

Add ingredients to a bowl

Add all of the tsukune ingredients to a mixing bowl with a pinch of black pepper.

1

Mix

Mix with a silicone spatula until well combined and slightly sticky in texture.

2

Shape

Grease your hands with oil and shape into 5 oblongs. (Alternatively, roll into 12-15 balls for round tsukune.)

3

Fry

Heat a pan on medium with a drizzle of oil. Once hot, transfer the tsukune to the pan and fry until browned on both sides.

4

Mix glaze

While the tsukune are cooking, mix the soy sauce, mirin, sugar and red wine in a small bowl.

5

Thicken glaze

Once the tsukune are browned on both sides, turn off the heat, add the glaze and coat all over. (The glaze will thicken in the residual heat.)

6

Dish up

Push onto bamboo skewers and serve with chopped spring onion and an egg yolk for dipping. (Optional) Enjoy!

7

See the full post for more information plus tips and tricks!