TSUKUNE (JAPANESE CHICKEN MEATBALLS)
Tsukune (Japanese Chicken Meatballs) is a regular Yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken). Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Time 35m
Number Of Ingredients 12
Steps:
- Add all the Sauce ingredients to a pot and bring it to the boil. Turn down the heat to medium or medium low and simmer for about 4-5 minutes to reduce the quantity by about a third (note 2).
- Add chicken mince, chicken fat and salt in a bowl and mix well until the chicken mince becomes sticky.
- Add the remaining ingredients, except 1 tablespoon of sake, to the bowl and mix well.
- Add the remaining sake to the bowl gradually while mixing. The mixture is quite soft but do not add all of the sake specified if the mixture is too soft to grab by hand and form a ball.
- Boil water in a pot. Coat a cutlery spoon with oil (not in ingredients).
- Grab chicken mince with the left hand (I am a right hander) and squeeze out mince through the thumb and the index finger. The mince will come out forming a round shape (note 3).
- Take the meatball with the spoon and drop it into the pot. Repeat this for the rest of the mince (see the step-by-step photo in post).
- Boil meatballs for 5-7 minutes until cooked through (note 4). Take the meatballs out and put aside. Cook them in batches so that the surface of the boiling water is filled with no more than one layer of the meatballs.
- Heat griller, griddle or BBQ (note 6). Oil the rack/grill where you place the meatballs.
- Thread 3 Tsukune onto flat skewers (note 7).
- Baste tsukune with the sauce using a brush and cook under the griller or on the griddle/BBQ for 1-2 minutes until the meatballs are slightly burnt.
- Turn over the skewers and cook further 1-2 minutes. Then baste with the sauce, cook 30 seconds on both sides.
- Serve immediately.
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
CHANKO NABE (SUMO WRESTLER HOT POT)
Chanko Nabe is a hot pot dish consumed by sumo wrestlers. The chicken based broth and lots of different ingredients are so delicious.Just like any other hot pot dishes, the list of ingredients is long but you don't have to have all ingredients.Time to make Tsukune is not included. I separated the time to make Chicken Broth since it can be made ahead of time. Cook Time is only to make Chanko Nabe Broth as you only need to prepare the hot pot dish and let the diners cook.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted, and this recipe, so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 1h45m
Number Of Ingredients 21
Steps:
- Soak the konbu in a bowl of water (you will use this water later).
- Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.
- When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.
- Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.
- Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.
- Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.
- Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.
- Turn the heat off and leave until required.
- Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.
- Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2" long pieces, by placing a knife.
- Carrot: Cut a carrot to 5cm / 2" long, then slice vertically to 2-3mm / 1⁄16- ⅛" thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
- Shallot/Scallions: Diagonally cut to 5cm / 2" long.
- Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).
- Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
- Place all the ingredients in a pot (note 3), clustering each ingredient together.
- Add the broth to the pot and heat the pot on a portable stove (note 4).
- Serve with small serving bowls.
More about "tsukune miso nabe chicken meatball hot pot in miso broth recipes"
SESAME MISO HOT POT 胡麻味噌鍋 • JUST ONE COOKBOOK
From justonecookbook.com
4.5/5 (22)Total Time 50 minsCategory Main CourseCalories 441 per serving
- In a large donabe (earthenware pot, or any large, shallow pot), add 5 cups water, kombu, and 4 dried shiitake mushrooms to make cold brew, vegan-friendly dashi. Set aside while you prep ingredients.
- Slowly bring the cold brew dashi, covered, to a simmer over medium-low heat. Once simmering, skim off the foam/scum on the dashi.
TSUKUNE (CHICKEN MEATBALLS) RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (7)Servings 4-6
- Heat a small nonstick skillet over medium heat. Add 2/3 lb. (1 1/2 cups) ground chicken and cook, stirring frequently, until chicken is opaque and just cooked through, about 2 minutes. Transfer chicken to a plate and let cool.
- Combine cooked chicken, remaining 1 1/3 lb. chicken, scallions, miso, and 2 Tbsp. oil in a large bowl. Knead with your hands until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4"-long cylinder. Hold 2 skewers, separating 1" apart at top to form a V shape. Insert tops lengthwise into 1 cylinder. Press meat gently to flatten slightly. Repeat with remaining skewers and meat.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Arrange bricks for yakitori grill. Working in batches, grill skewers, turning every minute, for 4 minutes. Brush with tare and continue cooking, turning once, for 2 minutes. Brush again with tare and grill, turning once, until cooked through, about 2 minutes longer. Serve immediately.
TORI TSUKUNE NABE - JAPANESE CHICKEN MEATBALL HOT POT
From toriavey.com
4.7/5 (3)Total Time 1 hr 45 minsCategory Main CourseCalories 199 per serving
- Put the warm water and dried shiitake mushrooms together in a bowl and let them soak for at least 30 minutes. Then strain the stock through a fine-woven, cloth-lined or fine-mesh strainer to remove any foreign matter. Put the stock into a stock pot for cooking the hot pot. Trim the stems off of the mushrooms, rinse the caps to remove any gritty material, and then squeeze out the excess liquid. Slice the caps into very thin strips and set aside.
- Combine the ground chicken, egg, chopped leek, grated ginger, and sea salt together in a bowl and set aside.
- Combine the chicken stock with the shiitake mushroom stock in the stock pot and add the sliced shiitake mushrooms. Place the stockpot over medium-high heat. When the stock begins to boil, reduce the heat to maintain the stock at a simmer.
CHICKEN MEATBALL HOT POT IN MISO BROTH – HAPPY DONABE LIFE
From happydonabelife.com
Estimated Reading Time 1 min
SHISO CHICKEN MEATBALL & GRATED DAIKON HOT POT – HAPPY ...
From happydonabelife.com
Estimated Reading Time 3 mins
THE JOY OF COOKING WITH A DONABE - THE NEW YORK TIMES
From nytimes.com
Author Tejal Rao
CHICKEN MEATBALL HOT POT IN MISO BROTH – TOIRO
From toirokitchen.com
Estimated Reading Time 2 mins
MISO-FLAVORED CHANKO NABE (HOT POT) RECIPE BY COOKPAD ...
From cookpad.com
BUTA NABE (PORK MISO HOT POT) - ROTI N RICE
From rotinrice.com
Reviews 37Category Main DishCuisine JapaneseTotal Time 45 mins
RECIPE: PERFECT MISO-FLAVORED CHANKO NABE (HOT POT ...
From cookcodex.com
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
From pinterest.com
HOW TO COOK APPETIZING MISO-FLAVORED CHANKO NABE (HOT POT ...
From 99yummyrecipes.com
CHICKEN MEATBALL HOT POT IN MISO BROTH | MISO BROTH, HOT ...
From pinterest.co.uk
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
From bbqing.154news.com
RECIPE: YUMMY MISO-FLAVORED CHANKO NABE (HOT POT)
From cookcodex.com
MISO RECIPES - NYT COOKING
From cooking.nytimes.com
TSUKUNE MISO NABE CHICKEN MEATBALL HOT POT IN MISO BROTH
From tfrecipes.com
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH ...
From copymethat.com
MISO NABE HOT POT RECIPE : MARTINA’S MIDNIGHT MUNCHIES ...
From youtube.com
CHICKEN MEATBALL HOT POT IN MISO BROTH | HOT POT RECIPE ...
From pinterest.co.uk
YAKITORI TSUKUNE RECIPE - JAPANESE CHICKEN MEATBALLS - I ...
From ireallylikefood.com
MISO CHANKO NABE WITH CHICKEN MEATBALLS (SUMO WRESTLER HOT ...
From pinterest.ca
94 HOT POTS IDEAS IN 2021 | HOT POT, HOT POT RECIPE, ASIAN ...
From pinterest.es
NABE BROTH RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love