Tsukune

Tsukune is a type meatball. However, the taste is very different as it is not prepared in a tomato based sauce.

Char-grilled tukune is generally the most popular variety and is found in yakitori restaurants. It is the habit of Japanese business men to go to yakitori restaurants after work to treat themselves with tsukune and some sake or beers. It is growing in popularity for young girls, too. My friends and I used to meet for tsukune and a beer and we talked so much that we almost missed the last train!

My mum and I from time to time make this dish at home. We grill on a thick heavy flying pan or grill pan. The advantage of making tsukune at home is that you can add as many ingredients as you like to create your own variety of tsukune.

My mum generally adds yum potatoes, lotus root and sometimes tofu. Yum potatoes and tofu make tsukune softer. My favorite ingredients are shiso leaves and shitake mushrooms which have a strong flavor.
I will introduce a basic tsukune recipe to you. you can add your selection of ingredients to create interesting variation!

Ingredients
300g minced chicken
60g spring onion, chopped
1 ginger, minced
11/2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp potato flower
Sea salt
Black pepper

Sesame oil for grilling

For the sauce
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tbsp sugar

Direction
Mix together all the ingredients until the mixture is sticky.
Make small ball shapes on your hand.
Push 2 balls onto each bamboo skewer.
Heat a thick heavy grill pan or flying pan and add sesame oil.
Cook the tsukune until browned all over.
Pour sake and put lid on steam for 3 minutes.
Take the lid off and add soy sauce, mirin and sugar and cook until sticky.