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Tsukune japanese chicken skewer with maple soy glaze and green onion |

Brunch, Salted, Poultry

Tasty chicken dumplings with green onion and ginger, and a sweet and savory sauce.

The traditional name for this recipe is "Tsukune".

Note

Pork can be substituted for chicken.

Ingredients

Recipe for 12 Tapas

Meatballs

600 Gr

Chicken breast

15 Gr

Fresh ginger

2 Unit(s)

Green onion

1 Tbsp

Roasted sesame oil

1 Unit(s)

Egg

50 Gr

Cornstarch

1 Pinch(es)

Salt

Sauce

100 Ml

Sake

100 Ml

Soy sauce

100 Ml

Mirin

50 Ml

Maple syrup

1 Tsp

Roasted sesame oil

1 Clove(s)

Garlic

1 Pinch(es)

Ground ginger

Topping

2 Unit(s)

Green onion

2 Tbsp

Fried oignons

Preparation time: 45 min

Preheat your Oven at 400 °F

Set up

Finely chop the green onion for the dumplings and slice the green onion for the garnish.

Chop the chicken.

Peel and chop the garlic
Meatballs

In a large bowl, mix the onion, sesame oil, ginger, egg, salt, cornstarch and chicken until sticky. Cover with cling film and refrigerate for 10 minutes.

Oil your palms with a few drops of sesame oil, then form the dumplings with the chilled mixture.

In a frying pan, plancha or grill, cook each side for a few minutes until golden-brown.

Thread the meatballs onto skewers and place on a baking sheet.

Coat the meatballs with a little sauce and finish cooking in the oven for 10-12 minutes.
Sauce

In a saucepan, combine soy sauce, sake, mirin, brown sugar, ginger, garlic and sesame oil. Bring to the boil to melt the brown sugar.

Cook gently for a few minutes to obtain a sticky sauce.
On the plate

Place the skewers on your plates and generously coat with the remaining sauce, finishing with the green onion and fried onions.