Tsukune
Try this Tsukune recipe, or contribute your own.
Try this Tsukune recipe, or contribute your own.
- salt
- 1 lb. ground chicken
- 2 tbsp. sesame oil and more for coating your hands
- 1 tbsp. miso (i use awase miso which is a combination of red and white miso)
- 10 shiso leaves (perilla) omit if you can't find it
- 4 scallions/green onions
- 1/2 cup yakitori sauce (tare) (homemade recipe here)
- shichimi togarashi (japanese seven spice) for spic
- 16 5- inch bamboo skewers
- Carbohydrate 0.0175890677142857 g
- Cholesterol 27.8635313 mg
- Fat 2.62458871214286 g
- Fiber 0.00189285714285714 g
- Protein 5.65124709485714 g
- Saturated Fat 0.74558145955 g
- Serving Size 1 1 -16 skewer (32g)
- Sodium 19.4428158571429 mg
- Sugar 0.0156962105714286 g
- Trans Fat 0.220326294 g
- Calories 46 calories
Step-by-step
- Soak bamboo skewers in water for 30 minutes.
- Pile and roll up the shiso leaves, then cut into thin julienne slices.
- Cut the scallion into thin slices.
- Heat a non-stick frying pan over medium heat. When it’s hot, add ? of chicken and break up the ground chicken into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.
- Combine the cooked chicken and uncooked chicken in a large bowl and mix well with rubber spatula.
- Add sesame oil and miso and mix well.
- Add the scallions and shiso leaves and combine well with rubber spatula.
- Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become more pale in color and sticky. This part is very important for the meat to stay on stick so please do not skip this step.
- Grease the grill rack with brush. I use a roasting pan and rack as it can support the skewers very well while the excess oil drops to the bottom of roasting pan when cooking.
- Lightly coat your hands with sesame oil to prevent the meat from sticking.
- Scoop a handful of the chicken mixture (1 ½ scoop for my hand using an OXO cookie scoop) and form into a round patty.
- Toss the meat to left and right to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length.
- Insert the skewer on the prepared wire rack.
- Lightly sprinkle salt over the chicken skewers.
- Put aluminum foil around the skewers to prevent them from burning.
- Set the broiler to high and wait until the heating elements are hot. Boil in the middle rack, for 6 minutes. Then flip the skewers over and broil more for 4 minutes.
- When both sides are cooked, brush the yakitori sauce on the meat and broil for another 30 seconds.
- Transfer the skewers to a serving plate and brush the extra sauce on the meat.
- Serve with Shichimi Togarashi.
My Delicious Tsukune Adventure: A Simple Recipe for a Flavorful Feast
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the never-ending to-do list. But even amidst the chaos, I crave those moments of culinary satisfaction, those small pockets of time dedicated to creating something nourishing and flavorful for my family. That's where this Tsukune recipe comes in – a perfect blend of simplicity and exquisite taste that doesn't demand hours in the kitchen.
Tsukune, those delightful Japanese chicken meatballs, have become a staple in our household. They're versatile, adaptable, and incredibly satisfying. What I love most about this recipe is its ease of preparation. The process is surprisingly straightforward, allowing me to whip up a batch even on my busiest evenings. The ingredients are readily available, and the result? Tender, juicy chicken skewers bursting with umami flavor, perfect for a quick weeknight dinner or a more elaborate weekend meal.
The secret to perfectly textured Tsukune lies in the kneading process. The recipe emphasizes kneading the chicken mixture both clockwise and counter-clockwise, a technique that helps to create a wonderfully smooth and cohesive texture, ensuring the meatballs stay firmly attached to the skewers during cooking. It's a small step, but it makes a significant difference in the final outcome. I've found that using a good quality ground chicken is crucial here; it significantly affects the end result.
The addition of sesame oil, miso, scallions, and shiso leaves provides a harmonious blend of savory and subtle earthy notes. The sesame oil imparts a rich aroma, while the miso adds a depth of flavor that complements the chicken beautifully. The scallions add a refreshing touch, and if you can find shiso (perilla) leaves, they add a unique, almost minty, flavor profile. Don't worry if you can't locate shiso though – the recipe is delicious even without it.
Broiling the Tsukune allows for perfectly cooked, slightly charred exterior while keeping the interior succulent and tender. I often use a roasting pan with a rack to catch any excess oil, making for easy cleanup. Once they're broiled, a quick brush with yakitori sauce adds a touch of sweetness and umami, elevating the dish to new heights. A sprinkle of Shichimi Togarashi (Japanese seven-spice blend) at the end provides a delightful kick of spice and heat. It really is the perfect finishing touch.
This Tsukune recipe has become more than just a quick weeknight meal; it’s a testament to the joy of creating something delicious and satisfying, even amidst a busy schedule. It’s a recipe that embodies the balance between convenience and quality, a testament to the power of simple ingredients and smart techniques. This is a dish I'm immensely proud to share, and I hope it will bring as much joy to your kitchen as it has to mine. So go ahead, give it a try! You won’t be disappointed.
The versatility of Tsukune is what makes it such a favorite. They are equally at home served as a quick appetizer, a satisfying main course, or even a delicious addition to a larger buffet spread. The beauty lies in its adaptability. You can experiment with different sauces, add vegetables, or even use ground turkey or pork instead of chicken. The possibilities are endless.
Beyond the recipe itself, I find immense satisfaction in the act of cooking. It’s a meditative process, a chance to disconnect from the day's stressors and focus on the simple act of creation. The aroma of sizzling chicken, the satisfying sizzle as the sauce hits the hot skewers, these small sensory details add up to a far richer experience than simply reheating leftovers. It's about the little moments of joy, the connection to tradition, and the satisfaction of nurturing loved ones with something delicious and home-cooked.
So, embrace the simplicity of this Tsukune recipe, and savor the delicious results. It's a testament to the fact that even on our busiest days, we can still carve out time for something meaningful, something nourishing, something truly delicious. The time spent cooking is an investment in our well-being and the well-being of those we share our meals with. It’s a reminder that even in the midst of chaos, there’s always room for a little bit of culinary magic.
