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Spiedini di carne Tsukune

Spiedini di carne Tsukune

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Indulge in a Japanese pub and barbecue favourite with this easy tsukune mince meat skewers recipe. Known simply as ‘tsukune’ in Japanese, this variant on yakitori skewers is made with a combination of chicken mince, spring onions, ginger, and mirin, for a balanced and distinctly Japanese savoury flavour. Served with a homemade yakitori sauce, they are perfect for enjoying as an afternoon snack, an evening appetiser, or as part of a bento lunch box.

Ingredienti

300g minced chicken
1/2 leek
4 spring onions
5 cm lotus root
1 tsp grated ginger (ginger paste)
1 tsp sake
1 tsp mirin
1 tbsp vegetable oil
pepper


for the glaze:
1 and 1/2 tbsp sake, mirin, soy sauce
1 tsp sugar

Preparazione

  1. Chop the leek, lotus root and spring onions.
  2. Place all the ingredients in a bowl except for the sake, mirin, soy sauce and sugar.
  3. Mix together until it becomes a thick paste.
  4. Form the mixture into meatballs using about 2 tbsp for each one.
  5. Thread the meatballs onto skewers.
  6. In a frying pan, add oil, place the skewers, and cook on medium heat. Let them cook on each side without turning until well done and brown. Then turn until all sides are cooked.
  7. Add the mirin, sake, soy sauce and sugar into the pan and coat well.
  8. Remove them from the heat and place them on a serving plate. You can add a squeeze of lemon or dip them into egg yolk. Enjoy.

Consigli e maggiori informazioni

Alternatively, you can make tsukune kebab-style and cook without any skewers.

ACQUISTA GLI INGREDIENTI

AGGIUNGI TUTTI