Fried Tsukune, chicken meatballs can easily be made with a frying pan. Tsukune may also be grilled, deep-fried or simmered and they are used in a variety of Japanese dishes.
Fried Tsukune (Chicken Meatballs)
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Instructions * Click image to start slideshow.
Let’s prepare the ingredients. Chop up the onion into fine pieces. Grate the naga-imo yam with a grater.
For the tsukune sauce, combine the soy sauce, sake, mirin, water and sugar. Mix the sauce thoroughly.
Let’s combine the ground meat mixture. Add the salt to the ground chicken and knead it until the meat begins to look smooth and turn kind of gooey.
Then, add the onion, beaten egg, nagaimo yam, grated ginger and potato starch.
Knead the mixture until the ingredients blend in completely with the chicken.
Put the vegetable oil into a pan and coat it evenly. Next, with your hand, squeeze some of the mixture into a small ball and spoon it onto the pan.
Do the same for the rest of the chicken mixture.
And now, turn on the burner. Fry the tsukune on medium heat.
When they have browned thoroughly, flip the pieces over. Reduce the heat to low and cook the inside.
Now, mix the sauce again and pour it into the pan. Reduce the sauce until thickened.
Then, flip the pieces over, coating them with the sauce.
Turn off the burner and place the tsukune onto a plate. Sprinkle on the sansho pepper powder to taste.
- If you can get a fresh egg intended to be eaten raw, break the yolk and dip the tsukune into it.
- It’s a good idea to store the boiled tsukune in the freezer so that you can easily prepare them when needed.