Nourishing Home Cooking｜Tsukune Bento｜Daikon Mochi｜ 🎂♨️

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a gluten-free option while regular breadcrumbs are often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar

Rice vinegar + sugar mimics sweetness of mirin, while white wine vinegar is typically cheaper.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine offers a similar flavor profile, while grape juice is a non-alcoholic alternative.

pickled vegetables

🥗Healthier: fresh vegetables

💰Cheaper: canned vegetables

Fresh vegetables are healthier, while canned options can be more affordable.

Prepare the ingredients: chop shiso leaves, measure out ground chicken thigh, grated ginger, soy sauce, sake, and potato starch.

In a bowl, combine 500g of ground chicken thigh, 1 piece of grated fresh ginger, 1 tbsp soy sauce, 1 tsp sake, and the egg white.

Mix the ingredients thoroughly until well combined and fluffy.

Add 1/2 chopped onion and 5 chopped shiso leaves to the mixture and mix gently.

Add 1 tbsp of potato starch to the mixture and mix until combined.

Roll the mixture into meatballs or sticks, using a method called gantori (squeezing out the mixture from your hand).

Heat a frying pan over medium heat and add the tsukune to the pan.

Cook the tsukune for about 3 minutes, flipping them once browned.

Add 2 tbsp of sake to the pan and cover to steam the tsukune for additional flavor.

Prepare the sauce by mixing 4 tbsp mirin and 3 tbsp soy sauce in a bowl.

Once the tsukune are cooked, coat them with the sauce mixture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens