JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.
Provided by Sylvan Mishima Brackett
Time 1h30m
Yield 10 skewers
Number Of Ingredients 12
Steps:
- Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
- If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
- If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
- Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
- Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
- Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
- Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
- Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
- Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
- Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.
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 W/YUZU SAUCE (YAKITORI STYLE JAPANESE MEATBALLS)
Make and share this Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 40m
Yield 24 skewers
Number Of Ingredients 22
Steps:
- In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
- Form into 72 (1-ounce) meatballs. Refrigerate.
- In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
- Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
- When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
- In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
- Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.
Nutrition Facts : Calories 200, Fat 10.7, SaturatedFat 4.2, Cholesterol 31.5, Sodium 1611.6, Carbohydrate 11.8, Fiber 0.3, Sugar 7.6, Protein 10.3
JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO)
The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.
Provided by nuwa8191
Categories Pork
Time 50m
Yield 16-20 meatballs
Number Of Ingredients 14
Steps:
- Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
- Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
- Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
- Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
- Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
- Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
- Pour the meatballs with sauce onto a serving plate and serve!
More about "tsukune wyuzu sauce yakitori style japanese meatballs food"
TSUKUNE (JAPANESE CHICKEN MEATBALL SKEWER) つくね - JUST …
Web Jun 2, 2014 Tsukune (つくね) is Japanese chicken meatballs that are skewered and typically grilled over charcoal served in yakitori …
From justonecookbook.com
4.8/5 (66)Total Time 51 minsCategory Appetizer, Main CourseCalories 65 per serving
From justonecookbook.com
4.8/5 (66)Total Time 51 minsCategory Appetizer, Main CourseCalories 65 per serving
- Pile and roll up the shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.
- Heat a non-stick frying pan over medium heat. When it’s hot, add ⅓ of ground chicken and break it up into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.
TSUKUNE, HOW TO COOK THE BEST CHICKEN MEATBALLS
Web Nov 10, 2018 Tsukune Chicken meatballs. Pour water in a small bowl and soak 8 skewers and set aside. Place all chicken meatball ingredients in a large mixing bowl, and knead with your hands till all the ingredients are …
From chopstickchronicles.com
From chopstickchronicles.com
TSUKUNE (JAPANESE GRILLED CHICKEN MEATBALLS) | I HEART …
Web Jun 18, 2020 The meatballs are basted and brushed in a sweet soy sauce or yakitori tare, a thick Japanese grilling and dipping sweet soy sauce that tastes similar to teriyaki sauce. The flavor is salty and sweet and with …
From iheartumami.com
From iheartumami.com
TSUKUNE - JAPANESE CHICKEN MEATBALLS | WANDERCOOKS
Web Feb 10, 2021 Tsukune is a type of Japanese meatball, most often made from seasoned chicken mince. Yakitori restaurants will often thread them onto a bamboo skewer and cook them yakitori style over a charcoal …
From wandercooks.com
From wandercooks.com
JAPANESE-STYLE CHICKEN (OR TURKEY) MEATBALLS (TSUKUNE)
Web Jan 15, 2018 It includes yakitori – skewer-grilled chicken – and specifically, tsukune, a chicken meatball grilled and brushed with / dipped in a tare (sweet soy) sauce.
From nerdswithknives.com
From nerdswithknives.com
TSUKUNE (JAPANESE CHICKEN MEATBALLS) RECIPE - SERIOUS EATS
Web Nov 8, 2022 Tsukune (Japanese Chicken Meatballs) Recipe Meatballs Japanese Grilled Chicken Chicken Thighs Memorial Day Tsukune (Japanese Chicken Meatballs) Recipe Lightly seasoned chicken …
From seriouseats.com
From seriouseats.com
TSUKUNE - JAPANESE STYLE CHICKEN MEATBALL, RECIPE, AND …
Web Feb 3, 2023 Tsukune is a Japanese chicken meatball most often cooked yakitori style and sometimes covered in a sweet soy or yakitori tare. The ground meat (or minced meat) in Japan could be chicken, pork, or even …
From foodinjapan.org
From foodinjapan.org
TSUKUNE (JAPANESE MEATBALLS) | RECIPE | KITCHEN STORIES
Web 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 …
From kitchenstories.com
From kitchenstories.com
YAKITORI-STYLE TSUKUNE MEATBALLS - ANNIE CHUN'S
Web Using a heavy bottomed object (like a cup), smash the vegetables. Cut a small corner of the bag to drain excess liquid. Then, stir in the tahini and coconut oil until well combined. Shape meatballs and fry for 6-8 minutes …
From anniechun.com
From anniechun.com
HOW TO MAKE TSUKUNE LIKE A PRO | EPICURIOUS
Web May 16, 2022 May 16, 2022 When you sit down at the counter at Sukiyabashi Jiro in Tokyo, the chef will present you with a perfect piece of nigirizushi, along with a …
From epicurious.com
From epicurious.com
TSUKUNE JAPANESE CHICKEN MEATBALLS - BY ANDREA JANSSEN
Web Apr 15, 2016 RECIPE Tsukune, Japanese Chicken Meatballs, are tender, soft, and tasty skewers that you grill. With these kebabs, you serve a delicious homemade yakitori …
From byandreajanssen.com
From byandreajanssen.com
TSUKUNE (JAPANESE CHICKEN MEATBALLS) | つくね
Web Jul 18, 2022 July 18, 2022 Appetizers/Recipe/Side Dish Jump to RecipePrint Recipe One of my favorite things to do in Japan is go to a yakitori bar and eat the entire menu. Of …
From cookingtoentertain.com
From cookingtoentertain.com
TSUKUNE - YAKITORI STYLE GROUND CHICKEN SKEWERS | PICKLED PLUM
Web In a medium pan over medium heat to medium-high heat, add oil, ginger, garlic, and onions. Cook until onions are soft and transfer to a bowl. Let cool to room temperature. When …
From pickledplum.com
From pickledplum.com
JAPANESE CHICKEN MEATBALLS RECIPE (TSUKUNE) - VIET WORLD KITCHEN
Web For the meatballs, combine the chicken, onion, ginger, panko, starch, egg whites, and salt in a bowl and mix thoroughly. Use your hands to form the mixture into 1-ounce balls …
From vietworldkitchen.com
From vietworldkitchen.com
CHICKEN TSUKUNE MEATBALL RECIPE WITH UNIQUE TECHNIQUE - FOOD52
Web Mar 5, 2018 Tsukune are skewered meatballs grilled over charcoal, typically served in yakitori restaurants with a brush of sweet soy tare glaze or sprinkling of sea salt. …
From food52.com
From food52.com
JAPANESE YAKITORI RECIPE | RECIPE: JAPANESE TSUKUNE (CHICKEN …
Web Jun 16, 2020 Tsukune (Chicken or Turkey Meatballs) Ingredients. For the tare glaze: 1/2 cup soy sauce; 1/2 cup sake or rice cooking wine ; 1/2 cup mirin ; 1 tsp brown sugar; 1 …
From gct.com
From gct.com
CHICKEN MEATBALL YAKITORI RECIPE - TASTING TABLE
Web Jul 26, 2017 12 skewers Total time: 45 minutes Ingredients 2 pounds ground chicken 1¾ cups panko bread crumbs 2 tablespoons sake 1½ tablespoons mirin 1 tablespoon white …
From tastingtable.com
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love