Tsukune (Japanese meatballs)

Tsukune (Japanese meatballs)

Based on 8 ratings
Sponsored
In app
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Pieces
MetricImperial
shiso leaves
150 g
ground chicken
¼ tbsp
white miso paste
¼ tbsp
toasted sesame oil
37½ ml
soy sauce
37½ ml
mirin
15 ml
sake
22½ ml
water
½ tsp
brown sugar
¼ tbsp
starch
salt
toasted sesame oil
vegetable oil (for frying)
shichimi togarashi (for serving)
shiso leaf (for serving)

Utensils

cutting board, knife, bowl, 8 wooden skewers, pot, rubber spatula, cast iron pan, spatula, pastry brush

Nutrition per serving

Cal194
Fat8 g
Protein15 g
Carb14 g
Ad
  • Step 1/5

    Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice scallions.
    • shiso leaves
    • 1 scallions
    • cutting board
    • knife

    Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice scallions.

  • Step 2/5

    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.
    • 150 g ground chicken
    • ¼ tbsp white miso paste
    • ¼ 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

    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.
    • 37½ ml soy sauce
    • 37½ ml mirin
    • 15 ml sake
    • 17½ ml water
    • ½ tsp brown sugar
    • ¼ tbsp starch
    • 5 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

    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.
    • 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

    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!
    • 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!

    Tsukune (Japanese meatballs)

Tags

Ad

More delicious ideas for you

Ad
or
To comment and share your experience, please sign up!