Tsukune
Japanese meatballs with teriyaki sauce
Equipment
- 20/40 wood skewers (Soak them for about ¼ hour so that they do not burn when cooking).
Ingredients
- 1 kg cow or pork mince (35.27 oz)
- 500 ml soy sauce
- 4 green onions
- 100 ml mirin
- 100 ml sake
- 1 teaspoon ginger
- 2 tbsp brown sugar
- 1 kg king Prawns (35.27 oz)
- 3 tbsp plain flour (What is necessary to give firmness to the meat)
- 1 egg
Instructions
- Teriyaki Sauce: 3 parts of soy sauce, 3 of Myrin, 1 of Sake, brown sugar, and ginger.500 ml soy sauce, 4 green onions, 100 ml mirin, 100 ml sake, 1 teaspoon ginger, 2 tbsp brown sugar
- Prawns: Put prawns on the skewers and marinate them for about 10 minutes.1 kg king Prawns
- Cook them in the oven for between 8 and 10 minutes at 180°c (356°f) (meanwhile paint them every 3 minutes (No more than 10 minutes because they get dry).
- Meat: Mix minced meat (Cow or pork is good, according to preference) with an egg and flour.1 kg cow or pork mince, 3 tbsp plain flour, 1 egg
- Add very small chopped green onion, a very small splash of sesame oil (because it is very invasive) and salt. It has to be a consistency solid enough to mount it on the skewers.
- The meatballs can also be made on a brochette as in the photo, although they are usually made much thinner than in that photo.
- Cook them for about 20 minutes at 180° (356°f) depending of the skewers thickness.
- Done. Enjoy!
Notes
If you use round chopsticks you can use two together to be able to turn them more comfortably and marinate them for a few minutes.
Cook them in oven at 180° for about 20 minutes (depending on how thick they are) and paint them every 3 minutes. That’s all.
Cook them in oven at 180° for about 20 minutes (depending on how thick they are) and paint them every 3 minutes. That’s all.