Easy Tsukune | Japanese Home Cooking #shorts #chicken recipe #easyrecipe

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Soak 8 bamboo skewers (6 inches / 15 cm long) in water for 30 minutes to prevent them burning under the broiler.
2. Make the sauce: combine 1/4 cup water, 1/4 cup sake, 1/2 cup mirin, 1/2 cup soy sauce and 2 tsp brown sugar in a small saucepan. Bring to a boil over medium heat, then simmer for about 30 minutes until reduced by half and thickened. It will thicken further as it cools.
3. Heat an ungreased frying pan over medium heat. Add one-third of the 1 lb ground chicken and cook without browning, breaking it up, until no longer pink. Transfer to a large bowl and cool completely.
4. Finely julienne 6 shiso leaves and slice 2 to 3 green onions thinly.
5. Once the cooked chicken is at room temperature, add the remaining raw ground chicken, 1 Tbsp miso and 1 Tbsp toasted sesame oil and mix well. Add the shiso and knead, then add the green onions and knead again.
6. Mix by hand, kneading and folding 30 times clockwise and then 30 times counterclockwise until pale and sticky. If the fat melts, chill for 10 minutes and continue kneading.
7. Divide the mixture into 8 equal portions.
8. Line a baking sheet with foil and set an oven-safe wire rack on top; brush the rack with oil. Lightly oil your hands with sesame oil, toss one portion between your hands 10 times, then shape into an oval patty about 4 inches (10 cm) long.
9. Flatten the patty, lay the top half to two-thirds of a skewer along its centre, fold the sides around the skewer, seal the edges and reshape into a long cylinder. Check that the skewer is centred.
10. Place the skewers on the rack spaced apart, with handles lined up along two sides and the meat facing the centre. Sprinkle lightly with coarse sea salt. Cover the exposed skewer handles with foil strips.
11. Preheat the broiler on High (550°F/288°C) with the rack about 8 inches (20 cm) from the element. After 5 minutes, broil for 6 minutes. Turn with tongs and broil the other side for 4 minutes, until the internal temperature reaches 165°F (74°C).
12. Brush both sides with the yakitori sauce, broiling 45 to 60 seconds per side until the sauce caramelises and sizzles. Serve immediately with extra sauce brushed on.

Summarized from Just One Cookbook's video. Watch it for the details.

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