Tsukune with Tare Sauce

Serves: 4
Ingredients
2 Welsh Onion (Japanese leek)
For the Tsukune:
250g Chicken mince
50g Finely diced Onion
1 tsp Salt
½ tsp ground pepper
1 tbsp. Corn Starch
For the Tare Sauce:
1 tbsp. Sake
5 tbsp. Soy Sauce
1 tbsp. Mirin
3 tbsp. Sugar
1 tsp. Corn Starch
Recipe preparation
In the kitchen:
  • Finely dice the onion and Chop the leek into 2 cm pieces.
  • In a medium sized bowl add all the Tsukune Ingredients and mix together well.
  • Divide the Tsukune mixture into 12 and roll out to make a ball shapes.
  • Skewer the mince balls alternatively with the leeks, press the ball shape to stretch the mince around the skewer. Make 4 skewers, lightly varnish with oil.
  • For the Tare sauce simply combine all the ingredients and stir well.
At the barbecue:
  • Prepare the barbecue for direct heat approx. 220°C If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
  • Preheat your grill for 10 minutes with the lid closed.
  • Add the Tsukune to the Grill and cook over direct heat for 3 minutes.
  • With a fish slice turn the Tsukune and cook for a further 3 minutes, or until the core temperature reaches 75°C.
  • Glaze with the Tare sauce and serve hot.