Addictive Chicken Tsukune

By Sudachi · 40 min

Ingredients

Instructions

1. In a large bowl, mix the grated onion, ground chicken, shredded perilla leaves, mayonnaise, grated ginger, miso paste, chicken bouillon powder, potato starch and black pepper with a silicone spatula until sticky and evenly combined.
2. Divide the mixture into 5 equal portions, or into 12 to 15 pieces for meatballs to make 4 to 5 skewers of 3.
3. Oil your hands and shape each piece into an oblong or ball.
4. In a small bowl, mix the soy sauce, mirin, red wine and sugar, and keep it by the stove.
5. Heat a pan over medium heat with a drizzle of oil. Place the tsukune in the pan and fry until lightly browned underneath, then flip and brown the other side.
6. When both sides are browned and the meat is cooked through, turn off the heat and pour in the sauce. Let it thicken in the residual heat, turning the tsukune until evenly coated.
7. Push onto skewers and sprinkle with sesame seeds and spring onion. Serve with a pasteurized egg yolk for dipping if you like.

Summarized from Sudachi's video. Watch it for the details.

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OnionEggGingerMisoGround chicken