Tsukune (Minced Chicken Meatball Skewers with Sweet Soy Glaze)
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Ingredients
- 500 g chicken mince
- 4 spring onions, finely sliced
- 10 g fresh root ginger, grated
- 1 tbsp cornflour
- 1 egg
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 33.5 g
- Carbohydrate
- 76.7 g
- of which sugars
- 13.1 g
- Fat
- 12.2 g
- of which saturates
- 2.9 g
- Fibre
- 1.7 g
- Salt
- 2.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the chicken mince with the spring onions, ginger, cornflour, egg and a pinch of salt until well combined.
- 3
With damp hands, shape the mixture into 16 small ovals and thread 2 onto each of 8 skewers, soaked in water first if wooden.
- 4
Heat the vegetable oil in a large frying pan over a medium heat and fry the skewers for 10-12 minutes, turning often, until browned all over and no pink remains in the middle.
- 5
Mix the soy sauce, mirin and caster sugar in a small pan and simmer for 5 minutes until syrupy, then brush over the skewers in the last 2 minutes of cooking.
- 6
Serve two skewers per person with the rice and any extra glaze spooned over.
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