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
- 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
- -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 âpattiesâ/tsukune.
- Fry in oil on a frypan over a low fire on both side until you obtain a light brown colour (âfoxyâ 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!
- 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!
|Amount Per Serving||%DV|
|Serving Size 72g|
|Recipe makes 4 servings|
|Calories from Fat 101||59%|
|Total Fat 11.38g||14%|
|Saturated Fat 2.47g||10%|
|Trans Fat 0.06g|
|Total Carbs 6.65g||2%|
|Dietary Fiber 0.1g||0%|