Tsukune? Here’s what I did:
1 lb ground chicken (I usually use turkey, more flavorful)
Aromatics - 2” ginger, 2 big cloves garlic, 1/4 onion, 2 scallions
Seasoning - soy and sesame oil (2T each), s&p
Binders - 1 egg, 2T or so panko (both of which I forgot yesterday)
Optional - 1 finely grated zucchini
Mince the aromatics finely (in mini FP or grate onion and mince the rest by hand).
Mix everything well into the chicken - you want a very smooth mixture (“overmixed” for me). Check seasoning and adjust. Chill for a while.
Real cooking method - form into cylinders or balls, on skewers, grill or broil, basting often with tare sauce to glaze. (As you saw I was lazy yesterday and formed patties with a scoop, then poured the sauce over the cooked patties and let it reduce to a glaze).
Tare sauce:
1/4c soy
1/4c water
2T fish sauce or dashi (optional)
1T mirin
1T sake (I used shaoxing instead)
2-4T sugar or to taste (or honey)
1” ginger, grated
1 clove garlic, grated
Black pepper to taste
Simmer everything till it reduces to almost a glaze (it will thicken as it cools) - if going the basting route.
If you’re using the cheat method I did, reduce only halfway - the glaze will form while simmering with the patties.
(This sauce is amazing on mushrooms btw - esp wild).
