TSUKUNE (JAPANESE CHICKEN MEATBALLS)
Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken). Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Time 35m
Number Of Ingredients 12
Steps:
- Add all the Sauce ingredients to a pot and bring it to the boil. Turn down the heat to medium or medium low and simmer for about 4-5 minutes to reduce the quantity by about a third (note 2).
- Add chicken mince, chicken fat and salt in a bowl and mix well until the chicken mince becomes sticky.
- Add the remaining ingredients, except 1 tablespoon of sake, to the bowl and mix well.
- Add the remaining sake to the bowl gradually while mixing. The mixture is quite soft but do not add all of the sake specified if the mixture is too soft to grab by hand and form a ball.
- Boil water in a pot. Coat a cutlery spoon with oil (not in ingredients).
- Grab chicken mince with the left hand (I am a right hander) and squeeze out mince through the thumb and the index finger. The mince will come out forming a round shape (note 3).
- Take the meatball with the spoon and drop it into the pot. Repeat this for the rest of the mince (see the step-by-step photo in post).
- Boil meatballs for 5-7 minutes until cooked through (note 4). Take the meatballs out and put aside. Cook them in batches so that the surface of the boiling water is filled with no more than one layer of the meatballs.
- Heat griller, griddle or BBQ (note 6). Oil the rack/grill where you place the meatballs.
- Thread 3 Tsukune onto flat skewers (note 7).
- Baste tsukune with the sauce using a brush and cook under the griller or on the griddle/BBQ for 1-2 minutes until the meatballs are slightly burnt.
- Turn over the skewers and cook further 1-2 minutes. Then baste with the sauce, cook 30 seconds on both sides.
- Serve immediately.
TSUKUNE (JAPANESE CHICKEN MEATBALLS) RECIPE
Steps:
- For the Tare Sauce: Combine mirin, soy sauce, sake, brown sugar, sherry vinegar, garlic, scallions, ginger slices, and peppercorns in a medium saucepan. Bring to boil over high heat, then reduce to a simmer, whisk to combine, and cook until mixture is thick and syrupy, about 45 minutes. Strain through a fine mesh strainer. Set aside or store in an airtight container in the refrigerator until ready to use.
- For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Careful transfer skewers to grill, if necessary supporting meatballs from bottom to prevent them from falling off skewers. Grill until first side is well browned, about 3-4 minutes. Using tongs, rotate meatballs and cook until well browned on second side, about 2-3 minutes. Repeat for remaining two sides.
- Brush tare sauce all over meatballs and allow to cook for 15-30 seconds longer. Transfer skewers to a plate or serving dish, brush lightly with sauce again and let rest for 5 minutes. Serve immediately.
Nutrition Facts : Calories 532 kcal, Carbohydrate 42 g, Cholesterol 254 mg, Fiber 2 g, Protein 48 g, SaturatedFat 5 g, Sodium 2492 mg, Sugar 26 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g
TSUKUNE (JAPANESE CHICKEN MEATBALLS)
This is one of those foods that come in many different variations in Japan. They are served primarily on a stick but you can get them in soups, bentos, as a main dish, etc. It became a family favorite almost instantly (it needed some tweaks at first). I'm giving you my dinner recipe here, which I usually serve on a bed of Japanese rice with a side salad or sauteed enoki mushrooms.
Provided by garywhinton
Categories World Cuisine Recipes Asian Japanese
Time 42m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
- Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Brush glaze over meatballs before serving.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 12.8 g, Cholesterol 44.6 mg, Fat 2.2 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 0.5 g, Sodium 901.6 mg, Sugar 7.8 g
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
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