45min 4 ppl
Tsukune
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 20g
Carbs 14g
Fats 18g
About this dish
Minced chicken meatballs bound with egg and potato starch, moulded onto skewers and grilled until glazed in a sticky soy and mirin tare. A yakitori-stall favourite, often finished with a raw egg yolk for dipping.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionsfinely chopped3
- Fresh Gingergrated10 g
Meat & Poultry
- Minced chicken500 g
Dairy & Eggs
- Eggs1
Dried Goods
- Potato starch20 g
- Caster sugar15 g
Spices & Seasonings
- Salt3 g
Oils & Condiments
- Soy sauce45 ml
- Mirin45 ml
- Sake20 ml
Utensils
- Mixing bowl
- Bamboo skewers
- Saucepan
- Griddle pan
- Meat thermometer
Method
1
Combine the minced chicken, chopped spring onions, grated ginger, egg, potato starch and salt in a mixing bowl and mix well until sticky.
Approx. 6 minutes
2
Shape the mixture into small oval patties and mould each one onto a skewer.
Approx. 10 minutes
3
Preheat a griddle pan over medium-high heat.
Approx. 3 minutes
4
Combine the soy sauce, mirin, sake and caster sugar in a saucepan and simmer over medium heat for 5 minutes until slightly thickened, to make the tare sauce.
Approx. 5 minutes
5
Grill the skewers for 4 minutes on each side, brushing with the tare sauce every time you turn them, until glazed and cooked through.
Approx. 8 minutes
6
Check the centre of the thickest meatball reaches 74°C with a meat thermometer before serving.
Approx. 2 minutes
