trying a new recipe

I tried one of the recipes that came with the fukujinzuke we purchased from Shuetsu.

Toritsumire (chicken meatball) : translated from Shuetsu

200 grams minced chicken

1 gram salt

40 grams fukujinzuke, chopped

15 grams fukujinzuke "sauce"

3 or 4 leaves shiso, juilienned

10 grams oil

Mix the minced chicken with the salt

When the mixture gets a little sticky mix in the chopped fukujinzuke, "sauce" and shiso

Rub the oil onto your hands and form the meat mixture into bite sized balls.

Cook in a heated frying pan.

Enjoy!

NOTES: first off I thought this fukujinzuke was quite salty when I ate it with some instant curry, so I was kind of worried to use it in the recipes they gave.

Tsumire is apparently meatballs made with fish and usually found in a soup.  

Tsukune is apparently a meatball made from ground chicken or other meat and is grilled or cooked in a pan.

Since Shuetsu calls this a tsumire, that is what I’m calling it.

Also, I thought some of the amounts they noted on this recipe was kind of high, so I kind of ad-libbed

First off, I omitted the salt that they have in their recipe

The recipe just said minced chicken, I used a mixture of ground thigh & breast chicken meat because markets here sell them separately 

Instead of the amounts in the recipe, I only added 20 grams of fukujinzuke and 5 grams of the sauce

The shiso, I minced instead of julienning

I didn't want to rub oil onto my hands like the recipe said so instead I just drizzled a little on the pan before cooking it 

While cooking, I also covered the pan so that the meatballs would heat and cook through faster.

I also used a spatula to turn them every so often so they would brown nicely.

This was delicious! not overly salty.

The fukujinzuke stays crunchy.

I think this recipe works because the pickles are in a shoyu based sauce, not too sure it would work with other types of pickles.

I would make this again.