Tsukune
Servings
4 skewers
One of my favorite skewers when I order yakitori. This recipe is derived from my old restaurant Nojo. Click here to watch a video that was shot of me making tsukune at my restaurant a number of years ago.
Ingredients
- 12 ounces chicken thigh, boneless and skinless
-
1 teaspoon Hanamaruki Liquid Shio Koji
- ½ teaspoon sea salt
- 1/3 cup onion, finely diced
- Zest of one lemon
-
1/8 teaspoon Yamatsu Tsujita Sansho
- Black pepper to taste
-
Tare Sauce for dipping
Directions
Cut the chicken up into small pieces and add to a food processor with the Liquid Shio Koji and sea salt. Pulse until the chicken is finely minced, then put chicken mixture onto a cutting board. Now add the onion, zest, sansho and black pepper to the chicken mixture. Using a knife, mince the onion and spices into the chicken by cutting, continue to do this until well incorporated. Now, with your hands, knead the mixture until it becomes tacky - this is important because this is how the mixture will stick together.
- In small sauce pot, bring a water to boil with a pinch of salt. In the meantime, portion the chicken into 12 small balls. Add them to the water, but do not over crowd the pot. Cook for about 30 seconds to 1 minute and remove from the heat. Let cool to room temperature. This blanching process is very important, because it enables you to skewer the meat.
- Skewer 3 balls per skewer, giving you four skewers.
Grill each skewer until done inside, about 4 to 6 minutes depending on the heat of your grill, then dip into tare sauce, grill again quickly and dip and serve.
Tsukune
Servings
4 skewers
One of my favorite skewers when I order yakitori. This recipe is derived from my old restaurant Nojo. Click here to watch a video that was shot of me making tsukune at my restaurant a number of years ago.
Ingredients
- 12 ounces chicken thigh, boneless and skinless
-
1 teaspoon Hanamaruki Liquid Shio Koji
- ½ teaspoon sea salt
- 1/3 cup onion, finely diced
- Zest of one lemon
-
1/8 teaspoon Yamatsu Tsujita Sansho
- Black pepper to taste
-
Tare Sauce for dipping
Directions
Cut the chicken up into small pieces and add to a food processor with the Liquid Shio Koji and sea salt. Pulse until the chicken is finely minced, then put chicken mixture onto a cutting board. Now add the onion, zest, sansho and black pepper to the chicken mixture. Using a knife, mince the onion and spices into the chicken by cutting, continue to do this until well incorporated. Now, with your hands, knead the mixture until it becomes tacky - this is important because this is how the mixture will stick together.
- In small sauce pot, bring a water to boil with a pinch of salt. In the meantime, portion the chicken into 12 small balls. Add them to the water, but do not over crowd the pot. Cook for about 30 seconds to 1 minute and remove from the heat. Let cool to room temperature. This blanching process is very important, because it enables you to skewer the meat.
- Skewer 3 balls per skewer, giving you four skewers.
Grill each skewer until done inside, about 4 to 6 minutes depending on the heat of your grill, then dip into tare sauce, grill again quickly and dip and serve.