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Japanese Tsukune | Glazed Chicken Skewers
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30 min
Quick
Gurkerl Küche
Saftige japanische Hendl-Fleischbällchen am Spieß, gebraten und mit einer glänzenden, süß-würzigen Tare-Sauce glasiert. Ein unwiderstehlicher Izakaya-Klassiker für zuhause!
Ingredients
Preparation method
Preparation & mixing the mixture
Finely chop or grate the garlic and ginger. Wash the spring onions, finely chop the white and light green parts (save the dark green parts for garnish).
In a bowl, thoroughly knead the minced meat with the chopped garlic, ginger, spring onions, egg, breadcrumbs, and 1 tbsp sesame oil until a sticky, homogeneous mixture forms. With moist hands, form approx. 12 oval meatballs and thread 2–3 pieces onto each wooden skewer.
Simmering the tare glaze
For the tare glaze, mix the soy sauce, honey, and rice vinegar in a small saucepan and simmer gently over medium heat for about 3–4 minutes until the sauce thickens to a syrup and turns glossy. Remove from heat.
Chef's tip
Soak the wooden skewers in cold water for about 20 minutes before frying so they do not burn in the pan or oven.
In traditional Japanese izakayas, tsukune is often served with a fresh organic egg yolk, into which the hot skewers are dipped before taking a bite.
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