Tsukune chicken meatballs
250 g chicken mince
1/2 an onion finely chopped or 35g
5 cm Green shallots(or Shiso) finely chopped or 35g
2 tsp Katakuriko (Potato starch)
1 tsp soy sauce
1 tsp sake
1/3 tsp salt
1 tbsp Sesame seeds oil
1 clove garlic finely chopped or minced
3 tbsp sake
1 tbsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
Tsukune Chicken meatballs
Pour water in a small bowl and soak 8 skewers and set aside.
Place all chicken meatball ingredients in a large mixing bowl, and knead with your hands till all the ingredients are combined well.
Divide the mince into 8 equal portions.
Drain the soaking water from the skewers and wipe excess water off,
Put some sesame seed oil on your hands and shape the mince into a mini sausage, then attach to a skewer. Repeat same for 7 remaining mince portions.
Heat sesame seed oil in a large frying pan on medium heat and add the Tsukune chicken meatballs on skewers into the frying pan.
Cook until both sides are browned and mince is cooked through. This takes about 10 minutes.
Once the meatballs are finished cooking, transfer them to a plate.
Heat a fish grill over medium heat and brush it with sesame seed oil.
Grill the Tsukune chicken meatballs on skewers for a couple minutes on each side to get nicely browned.
Once all Tsukune chicken meatballs are browned nicely, turn the heat off and set aside.
Brush with the special Teriyaki sauce to serve.
Heat sesame seed oil in a small saucepan.
Add minced garlic and cook until it becomes fragrant.
Add all the sauce ingredients together into the sauce pan and cook over medium heat to reduce the sauce.
Once the sauce is reduced and thickened, turn the heat off and set aside.