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Add a photoApparently, yakitori and especially tsukune are very popular not only in Japan but almost everywhere in the world as they share similarities with many other countries’ specialties! After all a hamburger is nothing less than a big tsukune!LOL
Ingredientes
- High quality chicken (breast or thigh): 250 g
- Leek (long narrow one): 1
- Soy sauce + Japanese sake + mirin/sweet sake: 4 tablespoons each
- Honey: 2 teaspoons
- Fresh ginger juice (also available over the counter in Asian stores): 10 ml
- Water: 2 tablespoons
- Cornstarch: 2 tablespoons
- Salad oil: 2 tablespoons
Direcciones
- -Cut chicken and leek into rough pieces and drop them into a food processor. Add one half of the cornstarch, water, soy sauce, sake and mirin each.
- -Process well until you obtain a smooth paste. Stop the food processor from time to time to move chicken from the centre with a spatula.
- -Make/shape âpattiesâ/tsukune.
- Fry in oil on a frypan over a low fire on both side until you obtain a light brown colour (âfoxyâ in Japanese)
- -Pour the rest of the soy sauce, sake, mirin, ginger juice, and cornstarch dissolved in water over the tsukune and cook until the sauce has caramelized.
- Serve immediately!
- NOTE:
- By dividing the seasoning in two halves, the chicken will be thoroughly impregnated with the taste.
- make sure you cook over a low fire all the time!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 101 | 59% |
| Total Fat 11.38g | 14% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 32mg | 11% |
| Sodium 32mg | 1% |
| Potassium 113mg | 3% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.93g | 2% |
| Protein 10.46g | 17% |
