Tag Archives: つくね

Japanese Cuisine: Yakitori/Tsukune-Recipes 2

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Here is the second of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

INGREDIENTS:
-Minced Chicken: 400 g+
-Large shiso/perilla leaves (can be replaced with basil or other green tasty leaves): 15~20
-Salt, pepper: 1 pinc each
-Black sesame: 1 teaspoon
-Grated fresh ginger: 5×5 cm cube
-Japanese Sake: 1 teaspoon
-Cornstarch: 1 tablespoon
-Egg yolk: 1 large

-For seasoning:
Lemon juice
Yuzu koshio/lime and pepper paste

RECIPE:

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-Chop the leaves fine as shown on above picture.

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-In a large bowl, drop in the minced chicken, salt, pepper and black sesame seeds. Mix well until it becomes a smooth paste.

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-Add egg yolk, Japanese Sake, Cornstarch and grated ginger.
Mix well.

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-Add chopped shiso (leaves9 and mix well.

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-make tsukune/patties in size of your liking around a wooden stick.

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-Pour a little oil in a non-stick frypan and place tsukune as shown on picture.
Start frying.

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-When one side has reached the right colour, turn over and fry until both sides have reached the proper colour.
You may add a little more Japanese sake for seasoning.

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-Cover with large piece of foil paper and stema/fry on a small fire for a while.

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-That’s how the should look when ready!

-Serve a little lemon juice and lime and peppr paste, and plenty of beer!

NOTE:
Naturally, youi may use a sauce of your choice as well, or ponzu, or soy sauce, etc.

Please check the new postings at:
sake, shochu and sushi

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Japanese Cuisine: Yakitori/Tsukune-Recipes 1

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Apparently, yakitori and especially tsukune are very popular not only in Japan but almost everywhere in the world as they share similarities with many other countries’ specialties! After all a hamburger is nothing less than a big tsukune!LOL

Here is the first of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

Tsukune Recipe 1:

INGREDIENTS: For 4 people

-High quality chicken (breast or thigh): 250 g
-Leek (long narrow one): 1
-Soy sauce + Japanese sake + mirin/sweet sake: 4 tablespoons each
-Honey: 2 teaspoons
-Fresh ginger juice (also available over the counter in Asian stores): 10 ml
-Water: 2 tablespoons
-Cornstarch: 2 tablespoons
-Salad oil: 2 tablespoons

RECIPE:

-Cut chicken and leek into rough pieces and drop them into a food processor. Add one half of the cornstarch, water, soy sauce, sake and mirin each.

-Process well until you obtain a smooth paste. Stop the food processor from time to time to move chicken from the centre with a spatula.

-Make/shape “patties”/tsukune.
Fry in oil on a frypan over a low fire on both side until you obtain a light brown colour (“foxy” in Japanese)

-Pour the rest of the soy sauce, sake, mirin, ginger juice, and cornstarch dissolved in water over the tsukune and cook until the sauce has caramelized.
Serve immediately!

NOTE:
By dividing the seasoning in two halves, the chicken will be thoroughly impregnated with the taste.
make sure you cook over a low fire all the time!

Please check the new postings at:
sake, shochu and sushi

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Japanese Cuisine: Yakitori-Tsukune

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Modern tsukune at Japanese Izakaya

Yakitori is not only all parts of a chicken (or other bird, actually) on sticks or skewers.
One very popular yakitori is “Tsukune”!
Tsukune (つくね) could described as a japanese chicken meatball either on stick or completely separate.

Whereas usual yakitori requires fine products and sauce (and a cooking skills) only, tsukune calls for a real recipe.

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Traditional tsukune serves with egg yolk and chopped leeks.

Traditional tsukune are presented as a single larger sausage-shaped “ball” grilled around a skewer and will be served with some sauce and an egg yolk (either chicken or quail). A good amount of chopped leeks is always welcome.

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Home-made tsukune will be simpler and served as chicken meat balls with home-made or bought tare/sauce.

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Modern tsukune seem come in many varieties all on the same plate. Actually the toppings are different but the meat balls are the same.

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They certainly look appetizing!
Thay are fine, but as a purist I still prefer the traitional ones!

Next, I will publish a recipe!
You will find out there more ingredients included than in simple chicken balls!

Please check the new postings at:
sake, shochu and sushi

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