Tsukune

Japanese meatballs! I’ve made a Cooking Light recipe of these before, but this time we tried one from Tokyo Cult Recipes and we thought it was excellent. Easy, too, and you don’t even need to grill them.

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For sauce:
2.5 tbsp soy sauce
2.5 tbsp mirin
1 tbsp sugar
1 tbsp oyster sauce
1 garlic clove, bruised

For meatballs:
14 oz ground chicken (our store was out, so I just passed chicken thighs through the food processor)
2 scallions, finely chopped
3/4 inch ginger, grated
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1/3 egg
1 tsp cornstarch (I forgot to add this)
peanut oil for frying

Combine sauce ingredients and set aside. Combine chicken, spring onion, and ginger. Add the rest of the ingredients, save oil, and mix well. Roll into small balls (3/4 inch diameter), and put on skewers if desired. Heat oil in pan. Brown on both sides until cooked through. Add sauce to pan and bring to a simmer. Coat meatballs in sauce. Remove garlic and serve.

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Filed under japanese challenge, poultry, Uncategorized

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