Tender Fluffy Tsukune Meatball. Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Make them in an oven or on the grill! Tsukune is usually seasoned with salt or sweet soy sauce When you make chicken meatballs, you want to make sure they are fluffy, springy, and juicy.
A final brushing of tare sauce adds sweet and salty glaze to the lightly spiced.
Tsukune (Japanese meatballs) is the regular yakitori dish items.
Soft and bouncy chicken meatballs on skewer are chargrilled with sweet soy sauce.
You can cook Tender Fluffy Tsukune Meatball using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Tender Fluffy Tsukune Meatball
- You need 1 of Chicken meatballs (tsukune).
- It's 1 of Shichimi spice.
- Prepare of The yakitori sauce:.
- It's 3 tbsp of The cooking liquid used to make the meat balls (water, if you don't have any).
- You need 3 tbsp of Soy sauce.
- It's 3 tbsp of Light brown sugar (or white sugar).
- Prepare 3 tbsp of Mirin.
- Prepare 3 tbsp of Sake.
Tsukune is a generic name for Japanese-style meatballs. The minced meat (ground meat) does not have to be chicken, it could be pork or even fish. Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Make them in an oven or on the grill!
Tender Fluffy Tsukune Meatball instructions
- Prepare the chicken meatballs. Once the meatballs are cool, take them out of the cooking liquid and drain. https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast.
- Strain the cooking liquid to use it to make the yakitori sauce. If you don't have the meatball cooking liquid, you can just use water. Put all of the sauce ingredients into a saucepan and put over heat..
- Simmer until the sauce has reduced to about half the original volume, being careful not to let it boil over. It'll thicken as it cools, so stop heating when it's still a bit on the thin side..
- As the sauce thickens, the bubbles, which started out small, will become bigger. It'll burn more easily as you near the end, so be careful..
- Transfer the finished sauce to a clean container with a lid. It'll keep for a long time in a cool, dark place. You can use it as a teriyaki sauce or for rice bowls..
- This sauce will taste better when it's been aged, so you should make and store it when you can..
- The sauce will be even more flavorful if you cook it with grilled chicken skin or chicken bones. If you don't have any, you can use them for your next batch!.
- Use an oven toaster or a fish grill to grill the meatballs. Baste the meatballs with the sauce and then grill again. Repeat this 2-3 times until they are nicely browned..
- When you're done grilling, baste with the sauce one last time, and serve on a plate. You can sprinkle on some shichimi spice if you like..
- [Related recipe: Chinese-style chicken meatball soup https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs.
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Tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Make them in an oven or on the grill! Absolutely mouthwatering tender Tsukune(chicken meatballs) with Teriyaki sauce and Japanese traditional low cooked egg. They are usually skewered and cooked yakitori style (over a charcoal grill) but We can cook much easier way! Tsukune are skewered meatballs grilled over charcoal, typically served in yakitori restaurants with a brush of sweet soy tare glaze or sprinkling of sea salt.