Monday, December 24, 2012

tsukune

IMG_2606 Tsukune is a meatball or patty made from chicken. You can find this type of dish at yakitori (grilled chicken) places.

Sometimes you can even find them in nabe (hot pots).

I recently bought some renkon (lotus root) for another dish so I wanted to use up some of it making this.

This is super easy if you have a food processor, if not you have to mince everything kinda fine.

Tsukune : makes about 10 patties
250 grams chicken breast, boneless
3-inch long piece of renkon, peeled
10 leaves shiso (perilla)
1 egg
some oil

Put everything but the egg and oil into the food processor and whizz until everything is minced.

If you want to have some crunch from the renkon, I would cut it by hand to get a chunkier consistency.

Pour everything from the processor into a bowl and then add the egg and mix until everything is combined well.

On medium heat, add a little oil to a pan (I used a non-stick pan) and with a spoon, spoon out patties into the pan.

This mixture basically has no seasoning, so I served this with a ginger ankake sauce.

NOTES: I liked this, it is quite moist and the sauce adds some flavor. I'm making this again.

5 comments:

Dennis K. said...

Nice Kat! The texture of the renkon is great with. Sometimes my mixture can be too loose to grill (cause my recipes are always ad hoc), a trick I learned is to microwave it while on the skewer on a wrapped plate just enough to firm up. Tsukune is usually up there in my top three yakitori!

K and S said...

I love it when the yakitori places add in some nankotsu (cartilage) to their tsukune, Dennis, makes it really "korikori".

Take care.
Kat

Rowena... said...

This must be like mini-patties because 250 grams of any kind of meat equals 2 skinny burger patties for me but you got 10!

K said...

Ooh, yummy!

K and S said...

lol Rowena, and you're still WAAY lighter than me...

Thanks K!

Take care you two.
Kat