Finely chop the onion.

Add all the tsukune ingredients to a bowl (no need to drain the tofu) and mix well until the mixture becomes sticky.

Heat oil in a frying pan. Scoop the mixture with a small measuring spoon, shape into balls, and place them in the pan.

Tip: Lightly oil the measuring spoon for easier shaping. If using a 10-inch (26cm) pan, cook in two batches if needed.

Turn the heat to medium and cook until browned on one side, then flip them over.

Once lightly browned, sprinkle 1 tablespoon sake (not listed in ingredients) over the tsukune, cover with a lid, and cook on low for about 2 minutes.

Remove the cooked tsukune and repeat with the remaining mixture.

Wipe the pan clean, add the sauce ingredients, and bring to a boil. Return all the cooked tsukune to the pan and simmer in the sauce.

Turn the tsukune a couple of times to coat them evenly. When the sauce thickens and becomes glossy, transfer to a serving plate.

These are small-sized, making them perfect for lunchboxes. I freeze them in small portions for later use.

2019.1.11
This recipe became popular—thank you!