Name: Juicy Chicken Tsukune
Cook time: 7 min
Total time: 7 min
Cuisine: Japanese
Ingredients: Chicken thigh (без кістки) — 400 g; Yellow onion — 1 pcs; Ginger — 5 g; Breadcrumbs — 16 g; Corn starch — 10 g; Chicken egg — 1 pcs; Salt; Ground black pepper; Soy sauce (світлий) — 45 ml; Sugar — 12 g; Rice vinegar — 15 ml; Water — 15 ml; Sesame (смажений); Vegetable oil

Juicy Chicken Tsukune

Japanese chicken meatballs in a sweet and savory teriyaki sauce

7 min Cooking 7 min Medium Lunch Dinner Japanese

Cooking

Mix the minced chicken with chopped green onions, ginger, breadcrumbs, starch, egg, salt, and pepper until a sticky, uniform mass forms.
Coat your hands with oil and shape the meat mixture into small balls or elongated patties.
Heat a skillet with a small amount of oil and fry the tsukune for 2-3 minutes on each side until golden brown.
Cover the skillet with a lid and simmer over low heat for another 5-6 minutes until the meat is cooked through, then transfer the balls to a plate.
In the same skillet, pour in the soy sauce, rice vinegar, water, and add the sugar. Stir and simmer over medium heat until slightly thickened and bubbly.
Return the tsukune to the skillet and thoroughly coat them in the sauce until the glaze caramelizes.
Optionally, thread the balls onto skewers, sprinkle with toasted sesame seeds, and serve with cooked rice.

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Juicy Chicken Tsukune

Ingredients

Nutrition

Cooking

Keep this one or cook it