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
  1. Chop onion finely.  Place chicken mince, onion, egg and spinach in a bowl, and mix well using fingers.
  2. Shape into balls.
  3. 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.
  4. Pour soy sauce and mirin over.  Turn down the heat, and cook until the sauce is caramelised and thicken.  Turn off the heat.
  5. Serve with steamed rice.

 



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