21min 4 ppl
Vegan Tsukune
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 18g
Carbs 20g
Fats 12g
About this dish
Plant-based mince bound with aquafaba and potato starch, moulded onto skewers and grilled until glazed in a sticky soy and mirin tare. A yakitori-stall favourite, rebuilt entirely without meat or egg.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionsfinely chopped3
- Fresh Gingergrated10 g
Plant Proteins
- Vegan mince450 g
Tins & Jars
- Aquafaba30 ml
Dried Goods
- Potato starch30 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
Method
1
Combine the vegan mince, chopped spring onions, grated ginger, aquafaba, 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 heated through.
Approx. 8 minutes
6
Check the patties are firm and glazed all over before serving.
Approx. 2 minutes
