AROUND THE WORLD IN CLASSIC DISHES

Meatballs


Tsukune (Japanese meatballs)

by Kitchen Stories

Ingredients

Makes 8 skewers

10 shiso leaves
4 spring onions
600g minced chicken
1 tbsp white miso paste
1 tbsp toasted sesame oil
150ml soy sauce
150ml mirin
60ml sake

90 ml water
2 tsp brown sugar
1 tbsp starch
salt
toasted sesame oil
vegetable oil (for frying)
shichimi togarashi (for serving)
shiso leaf (for serving)
wooden skewers


Preparation

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Step 1/5

Stack the shiso leaves, roll up tightly, and thinly slice. Thinly slice spring onions.

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Step 2/5

Add chicken, shiso, spring onions, miso, and sesame oil to a large bowl. Season with salt and mix to combine. Cover your hands lightly with some sesame oil and shape the meat into a small oval, then skewer with wooden skewers.

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Step 3/5

Add soy sauce, mirin, sake, most of the water, and brown sugar to a small pot. Bring to a boil over medium-high heat. Mix starch with remaining water, then add to the sauce. Let simmer approx. 1 min. more, then set aside.

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Step 4/5

Heat a cast-iron frying pan with some vegetable oil over high heat. Turn heat to medium, then fry the meatballs until golden brown on all sides.

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Step 5/5

Brush a generous amount of the yakitori sauce on the meatballs and cook a bit until the sauce is glossy and thick on the meatballs. Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Enjoy!



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