Tsukune (Chicken Meatballs)
Tender minced chicken skewers seasoned with ginger and shiso, served with a raw egg yolk dip.
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Ingredients
- 1 lb Ground chicken (preferably thigh)
- 2 stalks Scallions, finely minced
- 1 tsp Fresh ginger, grated
- 4 leaves Shiso leaves, finely chopped
- 1/4 cup Panko breadcrumbs
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 1 tsp Potato starch (Katakuriko)
- 2 large Egg yolk (for dipping)
- 1 tsp Toasted sesame seeds(optional)
Instructions
- 1
In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Simmer over medium-low heat until the liquid reduces by half and becomes a thick glaze (tare).
- 2
In a large mixing bowl, combine the ground chicken, minced scallions, grated ginger, chopped shiso, panko, and potato starch.
- 3
Knead the chicken mixture vigorously by hand until it becomes pale and develops a sticky, paste-like texture.
- 4
Wet your hands slightly and shape the mixture into small oval meatballs or cylinders, then thread them onto soaked bamboo skewers.
- 5
Heat a lightly oiled grill pan or non-stick skillet over medium-high heat and place the skewers down.
- 6
Cook the meatballs for 3-4 minutes on one side until browned, then flip and cook for another 3 minutes.
- 7
Generously brush the meatballs with the prepared tare glaze and continue to cook, turning frequently, until the sauce is caramelized and the chicken is fully cooked.
- 8
Serve the skewers hot on a plate with a side of fresh egg yolks in small dipping bowls and a sprinkle of sesame seeds.
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