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Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, green onions, garlic, ginger, egg, soy sauce, sake, sesame oil, salt, and pepper. Mix everything together until well combined. The mixture should be soft and sticky.
Form the Meatballs
Wet your hands with water to prevent sticking and form the chicken mixture into small meatballs, about 1 to 1.5 inches in diameter.
Cook the Meatballs
Heat a non-stick skillet over medium heat and add a bit of sesame oil. Cook the meatballs in batches, turning them occasionally, until they are golden brown and fully cooked through (about 8-10 minutes).
For the Sauce:
Prepare the Sauce
In a small saucepan, combine the soy sauce, mirin, honey (or sugar), rice vinegar, and sesame oil. Bring it to a simmer over medium heat, stirring occasionally.
Thicken the Sauce
If you want a thicker sauce, mix the cornstarch with a little bit of water and stir it into the simmering sauce. Let the sauce cook for another minute or two until it thickens slightly.
Coat the Meatballs
Once the meatballs are cooked, pour the sauce over them and let them simmer for 2-3 minutes to soak up the flavors.
Serve
Serve the Tsukune hot, garnished with extra green onions or sesame seeds if desired. They can be served as an appetizer, with rice, or alongside vegetables.
Serving and Storage Tips:
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