Tsukune 鶏つくね 照り焼き

Method16 steps · about 30 min

1. 1

   Step 1: Place water in a bowl and soak eight cooking skewers while preparing the meatball mixture.

   Uses Water as needed to soak eight skewers

2. 2

   Step 2: Combine the ground chicken (250 g), chopped onion (1/2) and scallion, potato starch, teaspoon mixture soy sauce (1 tsp), teaspoon mixture sake (1 tsp) and salt (1/3 tsp) in a bowl. Knead by hand until well combined.

   Uses 250 g chicken mince (*1) · 1/2 an onion finely chopped (or 35 g) · 5 cm Green shallots finely chopped (or 35 g *2) · 2 tsp Katakuriko (Potato starch) · 1 tsp soy sauce · 1 tsp sake · 1/3 tsp salt

   
3. 3

   Step 3: Divide the mince into 8 equal portions.

   Uses Combined seasoned chicken meatball mixture

4. 4

   Step 4: Drain the soaked skewers and wipe excess water from them.

   Uses Soaked cooking skewers

5. 5

   Step 5: Put some sesame seed oil on your hands and shape the mince into a mini sausage, then attach to a skewer. Repeat same for 7 remaining mince portions.

   Uses Eight equal portions chicken meatball mixture · Drained soaked skewers · A little sesame oil for hands when shaping

   
6. 6

   Step 6: Heat sesame seed oil in a large frying pan on medium heat and add the Tsukune chicken meatballs on skewers into the frying pan.

   Uses Eight shaped raw chicken skewers · Sesame oil as needed for initial pan cooking

7. 7

   Step 7: Cook both sides until browned and the centres reach at least 74°C (165°F). The source guide is about ten minutes; continue as needed for the actual thickness.

   Cook meatballs · 10 minUses Chicken skewers pan-frying

8. 8

   Step 8: Once the meatballs are finished cooking, transfer them to a plate.

   Uses Fully cooked pan-fried chicken skewers

9. 9

   Step 9: While the cooked skewers rest briefly, heat the separate measured tablespoon sesame oil (1 tbsp) for the sauce in a small saucepan.

   Uses 1 tbsp Sesame seeds oil

10. 10

    Step 10: Add minced garlic (1 clove) and cook until it becomes fragrant.

    Uses Heated tablespoon sauce sesame oil · 1 clove garlic finely chopped or minced

11. 11

    Step 11: Add the sauce quantities: three tablespoons sake, one tablespoon sugar, one tablespoon soy sauce and one tablespoon oyster sauce. Cook over medium heat to reduce.

    Uses Garlic fragrant in sesame oil · 3 tbsp sake · 1 tbsp sugar · 1 tbsp soy sauce · 1 tbsp oyster sauce

    
12. 12

    Step 12: Once the sauce is reduced and thickened, turn the heat off and set aside.

    Uses Reduced thickened garlic-teriyaki sauce

13. 13

    Step 13: Heat a fish grill over medium heat and lightly brush its cooking surface with separate sesame oil.

    Uses Sesame oil as needed to brush final grill

14. 14

    Step 14: Brown the already cooked skewers for about two minutes on each side.

    Brown each side of cooked tsukune on final grill · 2 minUses Fully cooked chicken skewers · Heated lightly oiled grill

    
15. 15

    Step 15: Turn off the grill and set the cooked skewers aside.

    Uses Grilled fully cooked tsukune

16. 16

    Step 16: Brush the cooked skewers with the prepared reduced sauce and serve.

    Uses Eight cooked skewers ready to glaze · Prepared reduced garlic-teriyaki sauce