Chicken Tsukune
Ingredients
- 500 gGround chicken (fresh)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcEgg (whole)
- 1 tbspCorn starch
- 1 tspGinger powder
- 4 tbspsoy sauce
- 4 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspWhite sugar
- 1 tbspPeanut oil
- 1 tbspFresh ginger (grated)
Method
Glazed chicken meatballs, both firm and juicy. The tare sauce reduces into a dark, intensely shiny syrup that coats every bite.
- 1
In a mixing bowl, combine the ground chicken, finely chopped green onion, egg, cornstarch, ginger powder, and grated fresh ginger. Work the meat by hand until it becomes sticky and homogeneous.
- 2
Form meatballs the size of a walnut. They should be smooth so they don't burst during cooking.
- 3
Heat the peanut oil in a pan. Sear the meatballs over medium-high heat. The crust should be well browned on all sides while the center remains soft.
- 4
Deglaze with the mixture of soy sauce, mirin, sake, and sugar. Let reduce over high heat. Constantly baste the meatballs until the sauce becomes syrupy, dark, and perfectly coats the meat.
Frequently asked questions
How do you get this dish right?
- Knead the mixture thoroughly: this is the secret to binding the protein and achieving that typical firm texture.
- Do not clean the pan before pouring the sauce; the chicken's cooking juices enrich the glaze.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.
