Photograph of the finished Tsukune

Japan · Viên gà nướng xiên Tsukune

Tsukune

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.3 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Tapioca starch Tapioca starch 1.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz

Method

  1. 1 Finely chop the chicken breast along with the scallions and ginger.
  2. 2 Mix the meat with egg whites, tapioca starch, and a pinch of salt, then knead for 5 minutes until it becomes smooth and pliable.
  3. 3 Shape the meat into elongated balls and skewer them onto bamboo sticks.
  4. 4 Grill in a pan or over charcoal for 6 minutes, turning occasionally until golden brown on the outside.
  5. 5 Simmer soy sauce, mirin, and sugar to make tare sauce, brush it over the meat, and then grill for another 3 minutes.
  6. 6 Serve with beaten raw egg yolks.

With an appliance

  • Oven 37 min

    Replace steps 4-5: grill the chicken pieces on the middle rack of the oven at 225 degrees for 7 minutes, brush with tare, then move to the top rack for another 3 minutes; the chicken pieces hold their shape, don't need to be rotated, but lack the smoky coating.

Start cooking