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.
At the barbecue:
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.
Ingredients
Instructions
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
In the kitchen:
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.
At the barbecue:
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.