Japanese Cuisine: Yakitori/Tsukune Basic Recipe 2 Recipe

• 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

Directions

1.

-Chop the leaves fine as shown on above picture.

2.

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

3.

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

4.

-Add chopped shiso (leaves) and mix well.

5.

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

6.

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

7.

-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.

8.

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

9.

-That’s how the should look when ready!

10.

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

11.

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