Tonight yakitori !
But the photos are… night photos. Sorry.
You’ll see nicer in this post with 2 more versions of this basic skewer. And a mini-compil :
Soft tsukune recipe :
-For about 150g of meat (not too lean ground chicken), I’ve added a 1 tbs of ginger (minced), 1 tbs of leek (minced), 1 ts of soy sauce, a pinch of sugar, 2 tbs of sake, 1 tbs of sesame oil, plus a little more salt. After adding the previous ingredients and kneading, I’ve mixed in 2 big tbs of potato starch and about 1/2 cup of water. I let it rest 2 hours so flavors can mix.
-Then the balls are formed and boiled. Bring a pot of water to ebullition, pass on medium heat and throw in freshly made balls. When they are done, they are white all around and they come afloat. Take them away. They can be cooled and stored for a later meal, or used immediately.
-Put balls on skewers, oil, salt and grill. It’s the simple “salt grilled style”.
Yuzu citrus and togarashi hot chili pepper tsukune. I also made nira tsukune by adding minced nira (garlic chive) to the mix.
With the broth I made a soup, adding slices of ginger, shimeji mushrooms and negi leeks.
Reblogged this on GOURMANDE in OSAKA.