Chicken Tsukune

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Chicken_Tsukune

My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.

At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.

Chicken_Tsukune
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Chicken Tsukune

My version of a very popular dish found in Yakitori, Izakaya, Kushiyaki, Japanese Restaurants. Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce.
At a recent family gathering we enjoyed this wrapped in Manoa lettuce cups with fresh mint leaves, fresh Thai basil, and just a tiny bit of seasoned miso. Deliciously flavorful, light and refreshing.
Prep Time30 mins
Active Time20 mins
Marinate:3 hrs
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: Japanese
Keyword: meatballs, teriyaki sauce, manoa lettuce cups, miso, light and refreshing
Yield: 6 Servings.
Author: Deirdre K Todd

Materials

  • 1 lb. boneless, skinless chicken thighs, finely minced
  • 1/2 lb. ground chicken
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled, grated
  • 3 stalks green onion, finely chopped
  • 2 large eggs
  • 2 slices whole wheat bread, day old, crumbled or
  • 1/2 c. bread crumbs
  • 2 TB oyster sauce
  • 2-3 TB sriracha sauce, as desired
  • 2 TB Aloha shoyu
  • Wooden bamboo skewers, soaked in water 30 minutes

Teriyaki Sauce:

  • 1/2 cup Aloha shoyu
  • 1/2 cup mirin
  • 2 TB sugar
  • 3 cloves garlic, minced
  • 2 quarter size ginger, peeled, grated
  • 2 stalks green onion, finely chopped

Instructions

Chicken:

  • In a mixing bowl; combine chicken with remaining ingredients well.
  • Refrigerate 2-3 hours or overnight.

Teriyaki Sauce:

  • In a saucepan over medium high heat; bring soy sauce and mirin to a boil.
  • Reduce heat; stir in sugar, until dissolved.
  • Add ginger and garlic; simmer 5-10 minutes until slightly reduced.
  • Remove from heat; cool.
  • Add green onion. Set aside.
  • Preheat oven to 350 degrees.
  • Line baking sheet with parchment paper. Shape mixture into 1-1 ½ inch patties.
  • Line patties onto prepared baking sheet. Bake 10-12 minutes.
  • Patties do not need to be cooked through completely. Skewer 2-3 patties on each skewer.
  • On flat grill, or in skillet over medium heat, cook patties, drizzling with Teriyaki Sauce.
  • Cook until glazed on both sides.

How To Serve:

  • For a twist, serve with lettuce cups, fresh mint leaves and fresh Thai basil leaves.
  • Serves 6-8.

Notes

Traditional recipes call for boiling chicken patties/balls before grilling, I think you loose a lot of the flavor by boiling them.

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