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TSUKUNE WITH TARE SAUCE

Difficulty: difficult

Fuel Type:

Serves 4
8 min.
- Prep Time20 min.
- Grilling Time8 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
8 min.

Ingredients

Instructions

the Ingredients

Tsukune With Tare Sauce 1

2 Welsh Onion (Japanese leek)

For the Tsukune:

250 grams Chicken mince
50 grams Finely diced Onion
1 teaspoon Salt
½ teaspoon ground pepper
1 tablespoon Corn Starch

For the Tare Sauce:

1 tablespoon Sake
5 tablespoons Soy Sauce
1 tablespoon Mirin
3 tablespoons Sugar
1 teaspoon Corn Starch

Instructions

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.

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