TSUKUNE WITH TARE SAUCE
People
Serves 4
Prep Time
20 min.
Grilling Time
8 min.
- People
- Serves 4
- Prep Time
- 20 min.
- Grilling Time
- 8 min.
the Ingredients
- 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
- 01 Finely dice the onion and Chop the leek into 2 cm pieces.
- 02 In a medium sized bowl add all the Tsukune Ingredients and mix together well.
- 03 Divide the Tsukune mixture into 12 and roll out to make a ball shapes.
- 04 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.
- 05 For the Tare sauce simply combine all the ingredients and stir well.
- 01 Prepare the barbecue for direct heat approx. 220°C If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
- 02 Preheat your grill for 10 minutes with the lid closed.
- 03 Add the Tsukune to the Grill and cook over direct heat for 3 minutes.
- 04 With a fish slice turn the Tsukune and cook for a further 3 minutes, or until the core temperature reaches 75°C.
- 05 Glaze with the Tare sauce and serve hot.
In the kitchen:
At the barbecue:
the Ingredients
- 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