Tsukune - Japanese chicken meatballs
| Prep-time | Bake-time | |
|---|---|---|
| 30 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 500g minced chicken
- 3 tbsp Panko bread crumbs 227g
- 1 tbsp Toasted sesame oil 125m
- 1 tbsp Kikkoman soy sauce 1L
- 2 pieces Alion spring onion 150g finely chopped
- 1 piece fresh organic eggs large x 6
- 1 tsp Maldon salt with garlic 100g
- ½ tsp Maldon crushed pepper 50g
- 16 bamboo skewer sticks 12cm*
- Side Sauce:
- Teriyaki with toasted sesame seeds 250ml:
METHOD
1. In a bowl, combine the minced chicken, bread crumbs, sesame oil, soy sauce, onion, egg, garlic with salt and pepper. Mix well with a wooden spoon, cover the bowl with plastic wrap and refrigerate for 20 minutes.
2. At the same time, soak the bamboo sticks in water for 5 minutes. This helps to prevent them from burning during baking.
3. After the time is up, take the mixture out of the fridge and divide it into balls of about 80 grams. Take 2 chopsticks and place the ball of mixture in the middle of the chopsticks and spread with your hands until it forms an oval shape.
4. Grill for 12-15 minutes, turning them over at regular intervals. Just before the end brush with the roasted sesame seed teriyaki sauce.
Serve with the sauce!
Kali Orexi!
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