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Tsukune
Tsukune (つくね): Japanese chicken patties glazed in sweet soy tare, for bento
Tsukune are the minced chicken patties of yakitori bars all over Japan, and squashed into small ovals they are one of the most loved bento fillers, eaten cold at school or the office. Ginger and spring onion keep them fresh, and a glossy soy tare makes them sticky and sweet. The tare uses mirin, a sweet rice wine; most of its alcohol cooks off as it bubbles, and for an alcohol-free glaze use 1 tbsp sugar and 2 tbsp water instead. The common mistake is a loose mix that falls apart in the pan; knead it until sticky. Chef's tip: add a spoon of grated tofu or potato starch to the mince, which keeps the patties juicy even the next day.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the patties
- 16 oz chicken thigh mince
- 3 spring onionsfinely chopped
- ¾ in fresh gingerfinely grated
- 1 tbsp potato starch
- 1 egg yolk
- ½ tsp salt
- 1 tbsp vegetable oil
For the tare
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 1 tsp toasted sesame seeds (optional)
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Method
0/5 doneStep 1: Put 16 oz chicken thigh mince, 3 spring onions, ¾ in fresh ginger, 1 tbsp potato starch, 1 egg yolk and ½ tsp salt in a bowl and knead with your hand for 2 minutes until the mix turns pale and sticky.
Step 2: With wet hands, shape into 12 small ovals about 1.5 cm thick.
Step 3: Heat 1 tbsp vegetable oil in a large frying pan over a medium heat. Fry the patties for 4 minutes until golden underneath, turn, cover and cook for 4–5 minutes more, until firm and the centre reaches 165°F.
9 minStep 5: Scatter with 1 tsp toasted sesame seeds. To pack, cool quickly on a rack, keep in the fridge and eat within 2 days.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 22 g
- Carbs
- 12 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tsukune take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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