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Chicken tsukune balls
A basic home dish popular with both adults and children.
| Category | Japanese food |
|---|---|
| Difficulty | Medium |
| Required time | 30minutes |
| Calories | 321kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- A (250 g ground chicken, 3 tablespoons finely chopped naga-negi onion, 1 thumb-sized piece of grated ginger, 1 medium egg, pinch of salt and pepper, 1 tablespoon katakuriko starch)
- B (1 tablespoon sake, 1/2 tablespoon cane sugar, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin sweet cooking sake)
- 4 Manganji whole red peppers
- Place the ingredients of A into a bowl. Mix well and divide into 4 equal portions.
- Form the tsukune meat portions prepared in 【1】 into balls using a spoon for a neat and even look, and place in a fry pan.
- Fry all over on medium heat until browned. Lower the heat, and add hot water to one quarter of the height of the tsukune balls. Cover the pan, and continue to cook.
- When cooked through, add well-mixed B mixture. Lower the heat to a simmer, and coat the tsukune balls with the sauce thoroughly.
- Coat another fry pan with oil, and fry the Manganji red hot peppers. When cooked, place next to the tsukune balls on a dish.
Point & Advice
Because the tsukune meat mixture is very soft, it may be a bit difficult to handle. But after they are cooked, the tsukune balls remain soft even when cold, which make them ideal for a packed lunch.
In this recipe, no oil is used during the 【2】 forming process. If you have trouble in forming balls because of the stickiness, wiping the spoon with some oil will help.
Shishito sweet green peppers can be used as a substitute if Manganji whole red peppers are not available.
(After all, they are just a garnish. You can make this dish without them.)