Tsukune

What to get ready

• Chicken breast 600 g
• Spring onion 80 g
• Ginger 20 g
• Chicken eggs 4
• Tapioca starch 32 g
• Soy sauce 80 ml
• Mirin 80 ml
• Sugar 32 g

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.