Japanese cuisine · Meat & Kebab

Tsukune

Juicy grilled chicken meatball skewers glazed with sweet tare sauce, meant for dipping in raw egg yolk.

Ingredients · for 4 servings

• 600g ground chicken
• 1 egg
• 4 tbsp panko breadcrumbs
• 20g ginger
• 3 spring onions
• 1 tsp potato starch
• 5 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 4 egg yolks
• 2 tbsp oil

Instructions

1. Finely chop the spring onions, grate the ginger, and soak 8 wooden skewers in water for 20 minutes.
2. Knead the ground chicken vigorously with the egg, panko, ginger, spring onions, potato starch, and 1 tbsp soy sauce for 2 minutes, until the mixture binds and turns sticky.
3. With damp hands, shape into 16 oblong balls and thread two onto each skewer.
4. Reduce the remaining soy sauce, mirin, sake, and sugar for 5 minutes until syrupy – the tare should coat the back of a spoon in a thin layer.
5. Fry the skewers in oil over medium heat for 4 minutes per side, until golden brown and cooked through in the center.
6. Brush with the tare twice, let it caramelize briefly, and serve each skewer with a raw egg yolk for dipping.