00:01Hi everyone I'm Yuto and today on Sudachi I'm going to show you how to make delicious glazed
00:06chicken meatball skills called Tsukune. Let's get started. First we're gonna make the sauce,
00:12so grab a bowl and add one and a half tablespoon of soy sauce, one and a half tablespoon of
00:18mirin,
00:19one teaspoon of red wine, and one tablespoon of sugar. Whisk them together until the sugar has
00:25pretty much dissolved, then set it by the stove ready for later. Next let's make the meatballs,
00:33so in this bowl I have 250 grams of ground chicken breast, add about a quarter of a great onion,
00:41and make sure to squeeze the juice out so that the mixture doesn't become too wet.
00:47Next we have five season leaves that have been thinly shredded, a teaspoon of Chinese style chicken
00:55stock powder, two tablespoons of potato starch, a tablespoon of Japanese mayonnaise,
01:03a teaspoon of grated ginger root, half teaspoon of yellow miso paste,
01:11and a generous pint of ground black pepper.
01:16Simply mix those all together until all the ingredients are evenly distributed.
01:22I choose to mix it with a spatula so that I don't warm up the mixture with my hands.
01:28This is already quite sticky and hard to handle so we won't avoid making it any stickier.
01:36Okay, once it looks like this, roughly divide it into 5 or 6 depending on how big you want it
01:43to be.
01:44I'll be shaping these into long ovals, but first let's start heating the pan on a medium heat.
01:52While the pan heats up, I'm going to rub some oil over my hands and shape the mixture.
01:59Because the oil from my hands is going to coat the tsukune, there's no real need to oil the pan
02:05as long as you use non-stick type. Once shaped, place them directly into the pan.
02:12You'll need to work quickly here, so if you're making more than 5 or 6, you might want to cook
02:18them in batches.
02:20Continue to fry them until they're browned underneath, then flip them over and cook on the other side.
02:28They're not that thick, so they cook pretty quickly, just a few minutes on each side.
02:33If you're worried about them being cooked all the way through,
02:36you can always use the kitchen thermometer and check for an internal temperature of 74 degrees Celsius.
02:48Once they're cooked, turn off the heat and pour in the sauce from earlier.
02:52The sauce will cook and thicken in the residual heat.
02:55Continue to move the chicken around and flip it from time to time until they're covered in the sauce.
03:05When they're all covered, you can push them onto skewers. They're too hot to pick up by hand,
03:11so I like to use tongs to hold them up and push the skewers through the middle.
03:18Now, this is totally optional, but in Japan, eggs are safe to eat raw and I love to dip these
03:25tsukune in
03:26an ekyok. This is the Japanese way. If you want to try this, make sure you use pasteurised eggs.
03:34And that's it. Delicious chicken tsukune coated in a sweet and sticky glaze.
03:39If you want to take a closer look at this dish, including the full recipe, alternative ingredients,
03:46and a step-by-step guide with pictures, be sure to check out my blog. You'll find the link right
03:51there
03:52on the screen now. You can also vote for what recipe you want to see next. Just head over to
03:58the poll
03:59in the community tab on my channel page. Hope to see you in the next one. Thanks again. Have a
04:05great day.
