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Chicken & Pork Meatballs
Fried Tsukune つくね

The Japanese art of skewer sublimated by a more than tasty sauce

The Tsukune come from Japan, it combines grounded ingredientsn they are shaped into small balls before cooking. They are often made of chicken and grilled on skewers as yakitori. In my recipe I combine chicken and pork for tender meatballs.

What makes these dish so special to my taste is the sauce, it is called tare (垂れ) in Japanese. It is both sweet and salty, its appearance is thick and viscous. It contains soy sauce, mirin, sake and sugar. I encourage you to cook the meatballs a few minutes in this sauce, before serving baste them with it too, and keep some for your guests to add in their plate. The sauce will also be great on your short grain rice.

If you prefer, you can of course use only chicken meat. In Japan, making and tasting chicken yakitori shows a profound refinement; everything counts: variety and choice of meat, cooking, sauce. Now it's up to you to make your own tsukune skewers. Bon appétit.

Watch the Recipe Video



Ingredients for 24 meatballs

  • 300g pork belly
  • 300g chicken breast or thighs
  • 1 egg
  • 1 green onion
  • 1 tbsp sesame oil
  • 1 tbsp Kikkoman soy sauce
  • 1 tbsp mirin
  • ¼ tsp salt
  • Ground pepper
  • 1 tbsp cornstarch
  • ½ tsp grated ginger
  • 5g sesame seeds

Sauce

  • 50ml Kikkoman soy sauce
  • 30ml mirin
  • 20ml cooking sake
  • 2 tbsp brown sugar


  • Chicken & Pork Meatballs - Fried Tsukune
     
  • Chicken & Pork Meatballs - Fried Tsukune Ingredients
    Chicken & Pork Meatballs - Fried Tsukune Ingredients
  • To eat with your Tsukune skewers
    To eat with your Tsukune skewers
  • Chicken & Pork Meatballs - Fried Tsukune
     
  • Chicken & Pork Meatballs - Fried Tsukune
     
  • Chicken & Pork Meatballs - Fried Tsukune
     
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