Tsukune (Japanese Chicken Meatballs)
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
41
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Vegetable Oil2 tbsps
Ginger (grated)1 tsp
Garlic (minced)1 tbsp
Tamari (or more to taste)1 cup
Mirin2 tbsps
Brown Sugar1 tsp
Sesame Seed300 g
Ground Chicken1
Egg1 tbsp
Potato Starch1 tbsp
Seaweed (crumbled)1 tsp
Soy SauceDirections:
1
Heat oil in a small pot over low heat
2
Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes
3
Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes
4
Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes
5
Preheat grill for medium heat and lightly oil the grate
6
Roll ground chicken mixture into balls the size of your palm
7
Flatten them slightly into patties
8
Grill until well-browned, 3 to 4 minutes
9
Flip and continue grilling until browned on the second side, 2 to 3 minutes
10
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
11
Brush glaze over meatballs before serving