SPICY CHICKEN TSUKUNE
Chicken Tsukune is flavourful Japanese meatball served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer home.
MAKES ABOUT 12-141 onion, grated
4-6 chicken breast fillets, cut into chunks
Salt and milled pepper
2cm knob ginger, grated
3 cloves garlic, grated
1 Tbsp miso paste
1 Tbsp chicken masala powder
2 Tbsp cornflour
1 egg yolk
Salt and milled pepper
GLAZE:
2 Tbsp soy sauce
2 Tbsp mirin, optional
1½ Tbsp sugar
1 tsp cornflour
FOR SERVING:
Lime or lemon wedges
Fresh coriander
- Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside.
- Pulse chicken chunks in a food processor an blitz to create chicken mince. Season and set aside.
- Combine remaining ingredients, onion and chicken in a bowl.
- Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs.
- Thread two meatballs onto a metal or bamboo skewer and cook over medium hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through.
- Combine glaze ingredients and microwave until slightly thickened (or do it over the coals).
- Brush over chicken as soon as it comes off the coals. Set aside and keep warm.
- Combine dipping sauce ingredients. Season to taste.
- Serve chicken Tsukune with lemon or lime wedges, coriander and dipping sauce on the side.
COOK’S NOTE -To make a mint and coriander dipping sauce, finely chop a large handful of each mint and coriander, 2 garlic cloves and 1 green chilli. Combined chopped aromatics with 2 Tbsp of each honey and vinegar, and juice and zest of 2 limes. Season.
