How To Make Tsukune (Japanese Chicken Meatballs)
Tsukune is a versatile dish that can serve as a main dish, a side dish, a sake accompaniment, or even in an obento. It maintains its quality and softness even when cold, making it a convenient option.
The name "Tsukune" comes from the Japanese word "Tsukuneru," which is rarely used in daily conversation. "Tsukuneru" means kneading and shaping with hands, reflecting the traditional method of making Tsukune.
Tsukune doesn’t have specific ingredients or flavors, allowing for various seasonings and ingredients to be used. Typically made with ground chicken or pork mixed with vegetables, edamame, or hijiki seaweed, there are also fish variations. In this recipe, we'll introduce Tsukune made with ground chicken and a sweetened soy sauce-based seasoning, perfect for various occasions.
To enhance your Tsukune experience, consider garnishing with toppings like Shiso leaves, sesame seeds, Shichimi Togarashi (Japanese mixed spice seasoning), or green onions. These ingredients complement Tsukune well. Additionally, dipping Tsukune in raw egg yolk adds creaminess and pairs nicely with steamed rice.
Why not try making this delicious Tsukune at home for a quick weeknight dinner, sake accompaniment, or bento?
Overview
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 300 g Ground Chicken Thighs
- 50 g Onion
- 1 Egg
- 1.5 Tbsp Potato Starch
- 2 tsp Soy Sauce
- 1 tsp Mirin
- 20 g Grated Ginger
- Salt, to taste
- 1 Tbsp Cooking Oil
- 2 Tbsp Water (for steaming Tsukune)
- 1.5 Tbsp Cooking Sake (for the soy glaze)
- 1.5 Tbsp Mirin (for the soy glaze)
- 1.5 Tbsp Soy Sauce (for the soy glaze)
- 1.5 Tbsp Sugar (for the soy glaze)
- Chopped Green Onion (for serving, optional)
- Shiso Leaves (for serving, optional)
- Bamboo Skewers (Optional)
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