Recipe: Perfect Tender Fluffy Tsukune Meatball

Tender Fluffy Tsukune Meatball. Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Make them in an oven or on the grill! Tsukune is usually seasoned with salt or sweet soy sauce When you make chicken meatballs, you want to make sure they are fluffy, springy, and juicy.

Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce. Not flipping the meatballs until well browned on the first side will prevent them from falling apart on the grill. A final brushing of tare sauce adds sweet and salty glaze to the lightly spiced. You can cook Tender Fluffy Tsukune Meatball using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Tender Fluffy Tsukune Meatball

You need of Chicken meatballs (tsukune).
You need of Shichimi spice.
Prepare of The yakitori sauce:.
You need of The cooking liquid used to make the meat balls (water, if you don't have any).
It's of Soy sauce.
You need of Light brown sugar (or white sugar).
You need of Mirin.
Prepare of Sake.

Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Tsukune (Japanese meatballs) is the regular yakitori dish items. Soft and bouncy chicken meatballs on skewer are chargrilled with sweet soy sauce. Tsukune is a generic name for Japanese-style meatballs.

Tender Fluffy Tsukune Meatball instructions

Prepare the chicken meatballs. Once the meatballs are cool, take them out of the cooking liquid and drain. https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast.
Strain the cooking liquid to use it to make the yakitori sauce. If you don't have the meatball cooking liquid, you can just use water. Put all of the sauce ingredients into a saucepan and put over heat..
Simmer until the sauce has reduced to about half the original volume, being careful not to let it boil over. It'll thicken as it cools, so stop heating when it's still a bit on the thin side..
As the sauce thickens, the bubbles, which started out small, will become bigger. It'll burn more easily as you near the end, so be careful..
Transfer the finished sauce to a clean container with a lid. It'll keep for a long time in a cool, dark place. You can use it as a teriyaki sauce or for rice bowls..
This sauce will taste better when it's been aged, so you should make and store it when you can..
The sauce will be even more flavorful if you cook it with grilled chicken skin or chicken bones. If you don't have any, you can use them for your next batch!.
Use an oven toaster or a fish grill to grill the meatballs. Baste the meatballs with the sauce and then grill again. Repeat this 2-3 times until they are nicely browned..
When you're done grilling, baste with the sauce one last time, and serve on a plate. You can sprinkle on some shichimi spice if you like..
[Related recipe: Chinese-style chicken meatball soup https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs.
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The minced meat (ground meat) does not have to be chicken, it could be pork or even fish. Chicken meatballs have the very nice subtle shiso flavor and they become fluffy after cooked. To make the chicken meatballs, mix all the ingredients, except the shiso, for the tsukune in a bowl. Place all chicken meatball ingredients in a large mixing bowl, and knead with your hands till all the ingredients are combined well. Drain the soaking water from the skewers.