Recipe of Super Quick Homemade Tsukune (Japanese style turkey meatballs)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tsukune (japanese style turkey meatballs). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tsukune (Japanese style turkey meatballs) is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Tsukune (Japanese style turkey meatballs) is something that I’ve loved my entire life. They are fine and they look wonderful.

Japanese Chicken Meatballs called 'Tsukune' are one of the regular yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince. Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried or baked) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.

To get started with this recipe, we must first prepare a few ingredients. You can have tsukune (japanese style turkey meatballs) using 25 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tsukune (Japanese style turkey meatballs):

1. Take For the meatball marinade:
2. Make ready 500 turkey mince (or mince chicken)
3. Make ready 1/2 white onion, finely diced
4. Prepare 3 cloves garlic, grated
5. Take 1 inch chunk ginger, grated
6. Get 1 spring onion, finely sliced
7. Make ready 1 teaspoon ground white pepper
8. Get 70 g panko breadcrumbs
9. Make ready 2 teaspoons pure sesame oil
10. Get 2 1/2 tablespoons light soya sauce
11. Prepare 2 tablespoons clear runny honey
12. Make ready 2 tablespoons mirin
13. Get 2 tablespoons plain flour or corn flour
14. Take Other ingredient:
15. Make ready 2-3 tablespoons vegetable oil (or any cooking oil)
16. Prepare Meatball glaze/sauce:
17. Take 4 tablespoons water
18. Prepare 2 tablespoons mirin
19. Prepare 2-3 tablespoons white sugar or runny clear honey
20. Make ready 2 tablespoons light soya sauce
21. Make ready 2 tablespoons sesame oil
22. Prepare 6-7 bamboo skewers (teppō gushi, 鉄砲串, gun skewer - narrow flat skewer with a handle)
23. Prepare Garnish:
24. Prepare Sprinkle Japanese chilli powder
25. Prepare Sprinkle black or white sesame seeds

Delicious Chicken Meatballs Skewers Grilled In A teriyaki Glaze Sauce. Tsukune (Japanese Chicken Meatballs) make a terrific party snack. These meatballs have a sweet glaze of mirin, soy, and ginger. Look for flat skewers at Asian markets, or use two skewers for each group of meatballs so they'll turn easier.

Steps to make Tsukune (Japanese style turkey meatballs):

1. In a large mixing bowl, place the mince meat along with the onion, garlic, ginger, spring onions, breadcrumbs, sesame oil, light soya sauce, honey, mirin and flour together. Using rubber gloves or chopsticks mix all of the ingredients together until well incorporated. Cover bowl with cling film and set aside for about 30 minutes to let the marinade infuse into the meat.
2. Once the meat has had time to marinade, prepare a baking tray or plate. Grab a small amount of meat (bite size) and roll into a ball shape. Repeat this until all of the meat has been used. Roughly makes 15 meatballs, so each skewer will have 3 pieces of meat on.
3. In a flat pan (either using big or small depending on how many your cooking), on medium heat add the oil. Add the meat balls and cook for a few minutes until lightly coloured. Then turn over to colour other side and then on both sides to brown. Keep continuously turning the meat balls to ensure the meat cook and colours evenly. Tip: if not cooking all at once separate the batches. The uncooked meatballs can be placed into a food container/freeze bag and be stored in the fridge/freezer.
4. Once the meat is fully cooked through, remove from the pan and transfer onto a plate or baking tray. Let the meat rest for a few minutes. Then poke the bamboo skewers into the meat balls (3 meatballs per skewer). Tip: I learnt this trick from Yui, to skewer the meat after its cooked, so the meat doesn't fall off during the cooking process.
5. Using the same pan turn the heat to low and add the meatball glaze ingredients. Using a wooden spoon stir the sauce to ensure that the honey or sugar dissolves. Taste the glaze and adjust as necessary (add more sugar, soya sauce, water, mirin etc).
6. Once the glaze begins to thicken slightly and bubble, turn the heat to very low. Then place the skewered meatballs back into pan. Using a wooden spoon, generously cover the meatballs with the glaze all over. Let the meatballs soak in the glaze for a few minutes.
7. Once ready to serve, place the meatballs either on a serving plate and pour the glaze over. Or in a serving bowl, place the steamed rice at the bottom, place the meatballs skewers on top and drizzle over some of the glaze over the meat to soak into the rice. Then garnish with sesame seeds and Japanese chilli powder. Serve with a side of tamagoyaki egg, greens or pickled vegetables to cut through the sweetness.

These meatballs have a sweet glaze of mirin, soy, and ginger. Look for flat skewers at Asian markets, or use two skewers for each group of meatballs so they'll turn easier. Chicken meatballs called tsukune are a Japanese-restaurant favorite–they're essentially a chicken sausage mixture flavored with garlic and ginger. Use flat sword-shaped skewers instead of traditional round bamboo skewers to keep the meatballs from slipping when you try to turn them. Tsukune are Japanese chicken meat balls with a kind of Teriyaki sauce and are popular at Yakitori restaurants.

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