Tsukune
Tsukune
Ingredients
For the Chicken Mixture
- 250 g minced chicken
- 1/4 onion, finely chopped
- 1/2 leek, finely chopped
- 1 teaspoon ginger koji, or grated ginger
- 1 teaspoon shio-koji, or a pinch of salt
- 1 teaspoon soy sauce
- 2 tablespoons potato starch, or cornflour / cornstarch
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake, or mirin
- 1 tablespoon sugar
Optional
- 1 egg yolk, per serving, for dipping
- as needed oil, for cooking
- as needed sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the 250 g minced chicken, 1/4 finely chopped onion, 1/2 finely chopped leek, 1 teaspoon ginger koji (or grated ginger), 1 teaspoon shio-koji (or a pinch of salt), 1 teaspoon soy sauce, and 2 tablespoons potato starch (or cornflour / cornstarch).
⏱️ 5 min
- 2
Mix all the chicken mixture ingredients thoroughly with a spatula or your hands until well combined and sticky.
⏱️ 5 min
- 3
Heat a pan with a small amount of oil over medium heat.
⏱️ 1 min
- 4
Form the chicken mixture into 4-5 patties or meatballs and carefully place them in the hot pan.
⏱️ 3 min
- 5
Cook the patties until they are browned on one side, then flip them over.
⏱️ 4 min
- 6
Cover the pan with a lid and continue cooking until the patties are cooked through, about 5-7 minutes.
⏱️ 7 min
- 7
While the patties are cooking, prepare the sauce by combining 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sake (or mirin), and 1 tablespoon sugar in a small bowl. Mix until the sugar is dissolved.
⏱️ 2 min
- 8
Once the patties are cooked through, pour the prepared sauce over them in the pan.
⏱️ 1 min
- 9
Flip and turn the patties to coat them evenly with the sauce.
⏱️ 1 min
- 10
Continue cooking, allowing the sauce to reduce and thicken into a glaze that coats the tsukune, about 2-3 minutes.
⏱️ 3 min
- 11
Remove the glazed tsukune from the pan and arrange them on a serving plate.
⏱️ 1 min
- 12
Optionally, drizzle any remaining sauce from the pan over the tsukune and sprinkle with sesame seeds.
⏱️ 1 min
- 13
Serve the tsukune hot, ideally with a bowl of rice and an optional raw egg yolk for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tsukune
For the Chicken Mixture
- 250 g minced chicken
- 1/4 onion, finely chopped
- 1/2 leek, finely chopped
- 1 teaspoon ginger koji, or grated ginger
- 1 teaspoon shio-koji, or a pinch of salt
- 1 teaspoon soy sauce
- 2 tablespoons potato starch, or cornflour / cornstarch
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake, or mirin
- 1 tablespoon sugar
Optional
- 1 egg yolk, per serving, for dipping
- as needed oil, for cooking
- as needed sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the 250 g minced chicken, 1/4 finely chopped onion, 1/2 finely chopped leek, 1 teaspoon ginger koji (or grated ginger), 1 teaspoon shio-koji (or a pinch of salt), 1 teaspoon soy sauce, and 2 tablespoons potato starch (or cornflour / cornstarch).
⏱️ 5 min - 2
Mix all the chicken mixture ingredients thoroughly with a spatula or your hands until well combined and sticky.
⏱️ 5 min - 3
Heat a pan with a small amount of oil over medium heat.
⏱️ 1 min - 4
Form the chicken mixture into 4-5 patties or meatballs and carefully place them in the hot pan.
⏱️ 3 min - 5
Cook the patties until they are browned on one side, then flip them over.
⏱️ 4 min - 6
Cover the pan with a lid and continue cooking until the patties are cooked through, about 5-7 minutes.
⏱️ 7 min - 7
While the patties are cooking, prepare the sauce by combining 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sake (or mirin), and 1 tablespoon sugar in a small bowl. Mix until the sugar is dissolved.
⏱️ 2 min - 8
Once the patties are cooked through, pour the prepared sauce over them in the pan.
⏱️ 1 min - 9
Flip and turn the patties to coat them evenly with the sauce.
⏱️ 1 min - 10
Continue cooking, allowing the sauce to reduce and thicken into a glaze that coats the tsukune, about 2-3 minutes.
⏱️ 3 min - 11
Remove the glazed tsukune from the pan and arrange them on a serving plate.
⏱️ 1 min - 12
Optionally, drizzle any remaining sauce from the pan over the tsukune and sprinkle with sesame seeds.
⏱️ 1 min - 13
Serve the tsukune hot, ideally with a bowl of rice and an optional raw egg yolk for dipping.
⏱️ 1 min