Recipe: Shiso Tsukune : Chicken Meatball

If you have been to Izakaya, Japanese style tapas bar, you might have seen Tsukune on the menu.

Tsukune is Japanese style meatball covered with Tare(savory sweet sauce). It usually is grilled on chacoal in Izakaya or Yakitori restaurant, but today I am sharing recipe using frying pan so we do not have to bring BBQ grill out.

I made it several times for my fiance and guests, and everyone love it, so I am sure you will do too! Just as my other recipes, it is pretty easy and quick to cook with very little effort.

In this recipe I use Shiso leaves, known as Japanese basil, to add some fresh aroma. Yes, Shiso is that vibrant green leaves resting under Sashimi. You might have wondered if it's edible or not. It has pungent flavor similar to basil or mint leaves and can be paired with anything from cooked meat to raw fish.

Shiso can be found in Japanse supermarket but if you cannot find it where you live, you can omit it and it still tastes great!

To combine ground meat well, some uses panko, tofu or egg instead of Katakuriko. Others uses chopped fish cake(Hanpen), lotus roots(Renkon) or cartilages(Nankotsu) to change its texture.  Once you know how to make basic Tsukune, you can play around with different ingredients for your preference.

青じそつくね

Aojiso Tsukune: Chicken Meatball with Green Shiso Leaves

Ingredients for 4

For Tsukune:

• Ground chicken : 1 lb
• Shiso(Green Shiso) : 8 leaves, chopped
• Onion: Large 1/2 Finely chopped
• Ground ginger: 1 tsp
• Soy sauce: 2 tsp
• Sugar: 2 tsp
• Pinch of salt
• Potato starch(Katakuriko): 1tbsp

For Tare(sauce):

• Soy sauce: 2 tbsp
• Mirin: 1 tbsp
• Sugar: 1 tbsp
• Sake: 2 tbsp

Steps

1. In a small bowl, mix all the ingredients for sauce.
2. In a large bowl, knead ground chicken and pinch of salt very well.
3. Add soy sauce, sugar, ground ginger to the meat mixture and continue kneading until it becomes sticky.
4. Add katakuriko, shiso and chopped onion and mix well.
5. Divide mixture into 8 portions, roll them into small balls and slightly flatten them.
6. On a frying pan, heat oil over medium heat and fry meat balls until each sides become brown
7. Add sauce mixture and cook until the sauce becomes thick and a bit glossy.

If you like to enjoy only Tsukune, you can skip making Tare and it still tastes great! Tsukune goes very well with white rice, but I also like to wrap with fresh lettuce and bite it with big mouth. 

And if you have plans to do BBQ, definitely try cooking on the charcoal grill with skewers :)