Shiso Leaf Tsukune with Salt Sauce. Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. I highly recommend giving this Tsukune recipe a try. Tsukune is basically seasoned ground chicken that is coated in a sweet soy sauce-based sauce, grilled, and served hot Watch your tsukune carefully once you apply the tare sauce as it can turn to char rather rapidly.

Tsukune are skewered meatballs grilled over charcoal, typically served in yakitori restaurants with a brush Hers is a mix of ground chicken and loads of fresh shiso leaves and scallions; instead And don't let the homemade sauce intimidate you at all! Skip the bottled variety and give it a go at home. Tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. You can have Shiso Leaf Tsukune with Salt Sauce using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Shiso Leaf Tsukune with Salt Sauce

Prepare 300 grams of Minced chicken.
It's 1 tbsp of Sake.
You need 1/3 tsp of Salt.
It's 10 of leaves Shiso leaves, finely chopped.
It's 1/2 tsp of ☆Salt.
You need 2 tbsp of ☆Sesame oil.
You need 1/2 tsp of ☆Chicken stock granules.

Tsukune is a type of "chicken meatballs" skewered and charcoal grilled usually served on yakitori establishments. Tsukune - Japanese chicken meatballs, skewered and typically grilled over charcoal. Thinly slice the shiso leaves, if you are usinge them, and the green onion. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe When the plant blossoms, snip and eat the buds. ~ Dry the leaves and grind with salt (and optionally, sesame) to make a shiso salt that may be used.

Shiso Leaf Tsukune with Salt Sauce step by step

Combine the minced chicken, sake and salt in a bowl, and mix well. Add finely chopped shiso leaves and mix..
Put vegetable oil (not listed) on your hands, and shape the mixture into 18 tsukune balls..
Place on a heat resistant dish, and microwave at 600 W for 1 minute. Take the dish out from the microwave..
Each ball should be cooked evenly, so roll the balls and change the positions. Microwave at 600 W for another minute. You don't need to cook it thoroughly because you will fry them later..
Combine the ☆ seasoning ingredients to make the salt sauce..
Heat the sauce in a pan, and add the tsukune balls. Cook over low to medium-low heat for about 5 minutes..
Cook until golden brown and it looks tasty..
It would be fun to serve them on skewers like at a yakitori restaurant. Serve them like this if you like..

Shiso is a versatile and prominent purple or green herb in Japan. Discover its culinary uses and read about a special Shiso Juice recipe. It is by far my favourite Japanese herb. I use shiso for garnishing Donburi Japanese bowl dishes, Chilled Tofu, Tempura, served with. Well-known for its superior flavour, buttery texture, and beautiful marbling, Wagyu beef deserves to be prepared with loving finesse.