Chicken & Pork Meatballs with a Tasty Sauce - Fried Tsukune つくね - Morgane Recipes

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option while ground pork is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often cheaper.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine can substitute sake in flavor, while rice vinegar is more accessible.

Finely mince the green onion and peel the ginger.

Grate ½ teaspoon of ginger.

Cut the chicken meat and pork belly into chunks for texture.

Place the meat in a mixing bowl.

Add 1 tablespoon of cornstarch, 1 teaspoon of mirin, 1 tablespoon of sesame oil, 1 tablespoon of Kikkoman soy sauce, ¼ teaspoon of salt, some ground pepper, ½ teaspoon of grated ginger, and 1 egg to the bowl.

Mix vigorously until getting a sticky mixture.

Cover the plate with cling film to prevent the meatballs from sticking.

Pour a few drops of sesame oil on hands and form medium-sized balls.

Leave the meatballs in the fridge while preparing the sauce and side dishes.

In a bowl, combine 2 tablespoons of brown sugar, 20ml of cooking sake, 30ml of mirin, and 50ml of Kikkoman soy sauce until the sugar is dissolved.

Cook short rice and cut radishes into slices and julienne.

Skewer the meatballs just before cooking, noting they do not hold well to the stick but will firm up while cooking.

Heat 1 tablespoon of vegetable oil in a pan over medium heat and spread the oil across the surface.

Place the skewers in the pan and let them brown for 3 minutes on each side.

Add the sauce to the pan, reduce heat to low, and cook for an additional 3 minutes on each side, basting the meatballs with the sauce.

Remove the meatballs and keep the sauce for final topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens