Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Tsukune (chicken meatballs)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Poultry
View previous topic :: View next topic  
Author Message
Reirei
Kitchen Hand


Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Thu Jan 15, 2009 10:10 am    Post subject: Tsukune (chicken meatballs) Reply with quote



For Dewitan and those who are interested in making these at home. You can grill them as stated in the recipe or you can pan fry them as patties.

Tsukune (つくね)
Ingredients

For meat balls :
300g Chicken, remove skin and fats, deboned and minced (I used drumsticks, thigh and breast meat)
1/4 White Onion, chopped finely (optional)
2 Eggs, medium sized
1/2 Tsp Salt
1 Tbsp Plain Flour
1 Tbsp Corn Flour
7 tbsp bread crumbs (panko)
1 inch section of ginger, grated and extract juice

For sauce たれ :
4 Tbsp Sake
5 Tbsp Shoyu
2 Tbsp Mirin
2 Tbsp Sugar
1 Tsp corn flour
2 Tsp water

Method
1. Soak skewer in water before preparing ingredients.

2. Mix all ingredients for meat balls in a bowl and set aside for 20 minutes.

3. In a pot, add 2 cups of water and bring to a boil. Wet your hands and shape the meat balls into desired size and drop them into boiling water.

4. Cook for about 7 minutes or when the meatballs float to the surface. Remove and drain.

5. Preheat oven to 200 deg.C. When meatballs are cool to touch, skewer them, 3 to 4 balls in 1 stick. Grill the meatballs, turning them after 4 to 5 minutes. Brush the sauce and grill. Repeat process at least twice. Remove and serve with shichimi (七味) powder or serve as is.

Note : I used a mixture of chicken drumstick, thigh and breast meat. If preferred, you can use only breast meat but the texture will be drier.
_________________
"If you understand everything, you must be misinformed" -- Japanese Proverb

All That Matters
Back to top
View user's profile Send private message Visit poster's website
dewitan
lurker


Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Sat Jan 31, 2009 2:02 am    Post subject: Reply with quote

Thanks so much for the recipe Rei Rei... Will try this out soon and let you know the outcome. Thanks!
_________________
Sally
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Poultry All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group