Side Pannel
Tsukune Chicken
Tsukune Chicken
- Recipe Submitted by Whoopie on 11/13/2014
Category: Healthy Recipes, Chicken
Ingredients List
- 1 lb. ground chicken
- 2 Tbsp. sesame oil and more for coating your hands
- 1 Tbsp. miso (I use awase miso, which is a combination of red and white miso)
- 10 shiso leaves (Perilla)
- 4 scallions (green onion)
- Salt
- ½ cup Yakitori Tare (Homemade recipe here)
- You will also need:
- 16 5-inch bamboo skewers
- Toppings
- Shichimi Togarashi for spicy taste (optional)
Directions
Soak bamboo skewers in water for 30 minutes.
Pile and roll up the shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.
Heat a non-stick frying pan over medium heat. When it”™s hot, add â…“ of chicken and break up the ground chicken into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.
Combine the cooked chicken and uncooked chicken in a large bowl and mix well with rubber spatula.
Add sesame oil and miso and mix well.
Add the scallions and shiso leaves and combine well with rubber spatula.
Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become more pale in color and sticky. This part is very important for the meat to stay on stick so please do not skip this step.
Grease the grill rack with brush. I use a roasting pan and rack as it can support the skewers very well while the excess oil drops to the bottom of roasting pan when cooking.
Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop a handful of the chicken mixture (1 ½ scoop for my hand using an OXO cookie scoop) and form into a round patty.
Toss the meat to left and right to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length. Insert the skewer on the prepared wire rack.
Lightly sprinkle salt over the chicken skewers.
Put aluminum foil around the skewers to prevent them from burning.
Set the broiler to high and wait until the heating elements are hot. Boil in the middle rack, for 6 minutes. Then flip the skewers over and broil more for 4 minutes.
When both sides are cooked, brush the yakitori sauce on the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush the extra sauce on the meat. Serve with Shichimi Togarashi.
Notes:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you”™d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Pile and roll up the shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.
Heat a non-stick frying pan over medium heat. When it”™s hot, add â…“ of chicken and break up the ground chicken into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.
Combine the cooked chicken and uncooked chicken in a large bowl and mix well with rubber spatula.
Add sesame oil and miso and mix well.
Add the scallions and shiso leaves and combine well with rubber spatula.
Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become more pale in color and sticky. This part is very important for the meat to stay on stick so please do not skip this step.
Grease the grill rack with brush. I use a roasting pan and rack as it can support the skewers very well while the excess oil drops to the bottom of roasting pan when cooking.
Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop a handful of the chicken mixture (1 ½ scoop for my hand using an OXO cookie scoop) and form into a round patty.
Toss the meat to left and right to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length. Insert the skewer on the prepared wire rack.
Lightly sprinkle salt over the chicken skewers.
Put aluminum foil around the skewers to prevent them from burning.
Set the broiler to high and wait until the heating elements are hot. Boil in the middle rack, for 6 minutes. Then flip the skewers over and broil more for 4 minutes.
When both sides are cooked, brush the yakitori sauce on the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush the extra sauce on the meat. Serve with Shichimi Togarashi.
Notes:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you”™d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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