TSUKUNE (JAPANESE CHICKEN MEATBALLS)
Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken). Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Time 35m
Number Of Ingredients 12
Steps:
- Add all the Sauce ingredients to a pot and bring it to the boil. Turn down the heat to medium or medium low and simmer for about 4-5 minutes to reduce the quantity by about a third (note 2).
- Add chicken mince, chicken fat and salt in a bowl and mix well until the chicken mince becomes sticky.
- Add the remaining ingredients, except 1 tablespoon of sake, to the bowl and mix well.
- Add the remaining sake to the bowl gradually while mixing. The mixture is quite soft but do not add all of the sake specified if the mixture is too soft to grab by hand and form a ball.
- Boil water in a pot. Coat a cutlery spoon with oil (not in ingredients).
- Grab chicken mince with the left hand (I am a right hander) and squeeze out mince through the thumb and the index finger. The mince will come out forming a round shape (note 3).
- Take the meatball with the spoon and drop it into the pot. Repeat this for the rest of the mince (see the step-by-step photo in post).
- Boil meatballs for 5-7 minutes until cooked through (note 4). Take the meatballs out and put aside. Cook them in batches so that the surface of the boiling water is filled with no more than one layer of the meatballs.
- Heat griller, griddle or BBQ (note 6). Oil the rack/grill where you place the meatballs.
- Thread 3 Tsukune onto flat skewers (note 7).
- Baste tsukune with the sauce using a brush and cook under the griller or on the griddle/BBQ for 1-2 minutes until the meatballs are slightly burnt.
- Turn over the skewers and cook further 1-2 minutes. Then baste with the sauce, cook 30 seconds on both sides.
- Serve immediately.
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
TSUMIRE - JAPANESE NABE MEATBALLS
I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.
Provided by Stovepipe
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the sake and miso to dissolve the miso.
- Add all ingredients to a medium bowl and mix well. Be careful not to add too much flour/starch or the meatballs will be tough, but you'll need to add enough to keep them from falling apart in the nabe broth. You may want to cook a test meatball to check the taste/texture.
- Drop by spoonfuls into the boiling nabe broth. They won't be perfectly round because the mixture should be too soft to form them into perfect balls.
JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.
Provided by Sylvan Mishima Brackett
Time 1h30m
Yield 10 skewers
Number Of Ingredients 12
Steps:
- Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
- If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
- If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
- Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
- Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
- Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
- Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
- Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
- Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
- Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.
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