From onaona's kitchen in Japan. 
Moist and Tender Teriyaki Chicken Tsukune
These chicken tsukune stay moist and tender, even after some time. They're perfect as a main dish, appetizer, or for lunchboxes.
Recipe background: While thinking of a dish that would make the most of both sake and mirin, I tried making chicken tsukune, which usually turns out dry for me. This time, they came out moist and tender!
Moist and Tender Teriyaki Chicken Tsukune
These chicken tsukune stay moist and tender, even after some time. They're perfect as a main dish, appetizer, or for lunchboxes.
Recipe background: While thinking of a dish that would make the most of both sake and mirin, I tried making chicken tsukune, which usually turns out dry for me. This time, they came out moist and tender!
Open in Cookpad AppSteps
- 1
Finely chop the onion. In a small bowl, mix together all the sauce ingredients and set aside.
- 2
Add all the tsukune ingredients to a bowl and mix well until combined.
- 3
Using your hands or a spoon, shape the mixture into bite-sized balls and place them in a skillet.
- 4
Cover and cook over medium heat for about 5 minutes.
- 5
When the edges of the tsukune turn white and are cooked through, they're ready for the next step.
- 6
If they have a nice golden color, flip them over.
- 7
Once the tsukune are cooked through, pour in the sauce and simmer to coat.
- 8
Flip the tsukune once more to coat them evenly with the sauce.
- 9
Transfer to a serving plate and sprinkle with chopped green onions.
- 10
You can also top with toasted sesame seeds, shichimi pepper, or mayonnaise if you like.
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