Tsukune

• 250 g of minced chicken fillets
• 2 small spring onions
• 40 g of ginger
• 1 egg
• 3 tbsp of flour
• 2 tsp of toasted sesame oil (ref. NISYS31)
• Yakitori sauce (ref. NISGOTO2): the key element for a flavoursome coating
• Toasted sesame seeds (ref. NISKU10-M)
• Olive oil

  
  

Preparation steps for the tsukune

1. Prepare the vegetables

Start by peeling and finely chopping the ginger and spring onions. These two ingredients will add a subtle, fragrant flavour to your meatballs.

2. Mix the ingredients

In a deep dish, mix the minced chicken with the finely chopped vegetables, the egg, the flour and the sesame oil. If the consistency seems too loose, add a little flour to obtain a mixture that is easy to work with.

3. Shape the meatballs

Shape into balls approximately 2 to 3 cm in diameter. Take care not to press them too firmly.

4. Thread the skewers

Thread the meatballs onto mini wooden skewers, placing 3 to 4 meatballs per skewer.

5. Cook the tsukune

In a frying pan, pour a drizzle of olive oil and heat over a medium heat. Place the skewers in the pan and brown them on all sides until well seared.

6. Coat with yakitori sauce

At the end of cooking, pour yakitori sauce over each skewer. Continue cooking for a few moments to coat the meatballs in this delicious Japanese sauce.

7. Serve with a final touch

Before serving, sprinkle your tsukune with toasted sesame seeds for a crunchy and indulgent finish.

Tips to elevate your tsukune

Side suggestion: Serve your tsukune with a bowl of steamed rice or a crunchy cabbage salad for a complete meal.

Cooking tip: For an even more flavoursome version, try grilling your skewers on a Japanese barbecue with binchotan for a delicious culinary experience.

With this chicken tsukune recipe, embark on a culinary journey to the heart of Japan. These tender meatballs, coated in yakitori sauce, are a true explosion of flavours.

Enjoy your meal!