Teriyaki Chicken Tsukune
Posted September 16th, 2012 in Food No Comments »Tsukune is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet soy sauce. I often make them grilled in a frying pan as it’s the easiest method. From grilling till covering the sauce can be done in one pan, so not many washing afterwards :p
I love the smell of caramelised sauce. You must have steamed rice with it! You can alter the 1/3 of chicken with mashed tofu for a healthier option.
I added chopped spinach, but spinach is not a common ingredient to tsukune. I just did it to boost my iron intake :p Chopped water chestnuts or bamboo shoots give crunchy texture. Adding finely chopped carrot, spring onion, or/and shiitake makes tsukune more nutritious.
<Chicken Tsukune> serves 4
- Chicken Mince 400g
- Onion 1, medium
- 1 Egg
- 1 tsp chopped Spinach (optional)
- Soy Sauce 2 tbs
- Mirin 2 tbs
- Chop onion finely. Place chicken mince, onion, egg and spinach in a bowl, and mix well using fingers.
- Shape into balls.
- Heat a frying pan. Spray oil, and place chicken balls. Grill until the bottom of tsukune is nicely brown colour. Flip over. Grill few minutes.
- Pour soy sauce and mirin over. Turn down the heat, and cook until the sauce is caramelised and thicken. Turn off the heat.
- Serve with steamed rice.
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