Tsukune (Chicken Meatballs)
Ingredients
The meatballs
-
250
g
chicken mince
-
½
onion
finely chopped
-
35
g
green shallots, finely chopped
-
2
tsp
Katakuriko (Potato starch)
-
1
tsp
soy sauce
-
1
tsp
sake
-
⅓
tsp
salt
The sauce
-
1
tbsp
sesame seed oil
-
1
clove
garlic, finely chopped
-
3
tbsp
sake
-
1
tbsp
sugar
-
1
tbsp
soy sauce
-
1
tbsp
oyster sauce
Instructions
- Soak 8 skewers in water and set aside.
- In a large mixing bowl, combine all meatball ingredients and knead well.
- Divide the mixture into 8 equal portions.
- Drain and dry the skewers, then shape each portion into a mini sausage and attach to a skewer.
- Heat sesame seed oil in a frying pan over medium heat and cook the skewered meatballs until browned and cooked through, about 10 minutes.
- Transfer the meatballs to a plate.
- Heat a fish grill over medium heat, brush with sesame seed oil, and grill the meatballs for a few minutes on each side until nicely browned.
- For the sauce, heat sesame seed oil in a saucepan, add minced garlic and cook until fragrant.
- Add all sauce ingredients to the saucepan and cook over medium heat until reduced and thickened.
- Brush the grilled meatballs with the special teriyaki sauce before serving.
Nutrition Facts (estimated)
Servings
8
Calories
79
Total fat
4g
Total carbohydrates
3g
Total protein
6g
Sodium
409mg
Cholesterol
26mg
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