Tsukune, Japan's skewered meatball, is made by kneading ground chicken with spring onion, ginger and garlic, threading it onto skewers, grilling and finishing with a soy-honey glaze. Cornstarch is used as the binder, so no breadcrumb is needed.
Knead the ground chicken with the spring onion, egg, half the cornstarch, ginger, garlic and salt, then divide into 12 portions.
Chill the mixture for 15 minutes; this helps the meatballs hold together on the skewer instead of falling apart.
Press the mixture onto skewers in long meatball shapes and grill on a grill pan over medium heat for 4 minutes per side, 16 minutes total.
Mix the soy sauce, honey, water and remaining cornstarch and simmer over low heat for 3 minutes until it thickens, then brush over the skewers before serving.
If using wooden skewers, soak them in water for 20 minutes first, otherwise they can burn on the grill. Allergens: contains egg and soy.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.