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  • Japanese Cuisine: Yakitori-Tsukune-Basic Recipe

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    Japanese Cuisine: Yakitori-Tsukune-Basic Recipe
    Prep: 5~ min Cook: 10~ min Servings: 4
    by Robert-Gilles Martineau
    133 recipes
    >
    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

    Ingredients

    • 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

    Directions

    1. -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.
    2. -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.
    3. -Make/shape “patties”/tsukune.
    4. Fry in oil on a frypan over a low fire on both side until you obtain a light brown colour (“foxy” in Japanese)
    5. -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.
    6. Serve immediately!
    7. NOTE:
    8. By dividing the seasoning in two halves, the chicken will be thoroughly impregnated with the taste.
    9. make sure you cook over a low fire all the time!

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