Tsukune is flavourful Japanese meatball skewers served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer to home.
Spicy chicken Tsukane
Makes about 12-14
Ingredients
1 onion, grated
4-6 chicken breast fillets, cut into chunks
Salt and milled pepper
2cm knob ginger, grated
3 cloves garlic, grated
1 Tbsp miso paste
1 Tbsp chicken masala powder
2 Tbsp cornflour
1 egg yolk
For the glaze
2 Tbsp soy sauce
2 Tbsp mirin (optional)
1 1/2 Tbsp sugar
1 tsp cornflour
For serving
Lime or lemon wedges
Fresh coriander
Mint and coriander dipping sauce
Method
- Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside. 2. Pulse chicken chunks in a food processor and blitz to create chicken mince. Season and set aside.
- Combine remaining ingredients, onion and chicken in a bowl.
- Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs.
- Thread two meatballs onto a metal or bamboo skewer and cook over medium-hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through. 6. Combine glaze ingredients and microwave until slightly thickened (or do it over the coals).
- Brush over chicken as soon as it comes off the coals. Set aside and keep warm.
- Top chicken Tsukune with coriander and serve lemon or lime wedges and dipping sauce on the side.
Recipe & styling: Gail Damon
Photography: Zhann Solomons
