Tsukune (Japanese Chicken Meatballs)
Ingredients
The meatballs
-
1½
pounds
ground chicken thighs
-
1½
teaspoons
Diamond Crystal kosher salt
-
½
teaspoon
toasted sesame oil
-
2
pieces
scallions, minced
-
1
medium
shallot, minced
-
1
piece
dried shiitake mushroom
-
1
tablespoon
avocado oil or high temperature cooking fat
The sauce
-
⅓
cup
All-Purpose Stir-Fry Sauce
-
2
tablespoons
toasted sesame seeds (optional)
Instructions
- Combine ground chicken, salt, sesame oil, scallions, and shallot in a large bowl.
- Grate the dried shiitake mushroom onto the meatball mixture using a microplane.
- Knead the mixture thoroughly until it is sticky and tacky.
- Fry a small patty to taste for seasoning and adjust with salt if needed.
- Cover and chill the mixture in the fridge for at least 1 hour or up to 1 day.
- Preheat the broiler and prepare a greased baking sheet.
- Scoop out 24 meatballs and roll them into uniform balls.
- Broil the meatballs for 2 minutes, baste with All-Purpose Stir-Fry Sauce, and rotate the tray.
- Repeat the basting and broiling process two more times for a total of 8 minutes.
- Ensure the meatballs are browned and cooked through, then serve topped with sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
20g
Total carbohydrates
3g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
You might also like