Tsukune (Grilled Chicken Meatballs)

Japanese chicken meatballs grilled over charcoal. These are usually seasoned with salt or a sweet soy sauce.

This recipe is from MyColombianRecipes.com and is my adaptation of it. Be sure to check them out for a more in depth instructions.
  • Honest Prep Time: 40 Minutes
  • Time Spent Marinating: 0
  • Cook Time: 11 Minutes
  • Level Of Difficulty: Extremely Easy

Ingredients

  • 450g ground chicken
  • 1 Tbsp sesame oil (and more for coating your hands)
  • 1 Tbsp miso (I use awase miso, which is a combination of red and white miso)
  • 10 Shiso leaves (Ooba) (Perilla)
  • 4 green onions/scallions
  • Kosher salt
  • 1/2 cup Yakitori Tare

Yakitori Tare

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup water
  • 2 tsp brown sugar (packed tsp)

Makes 11 skewers

Instructions

  1. Soak the skewers in water for at least 30 minutes.
  2. Finely dice up all the greens
  3. On a non-stick pan, cook half the ground chicken over medium heat until it is no longer pink. Let the chicken cool.
  4. Combine the cooked and uncooked chicken together and mix well.
  5. Add the sesame oil, miso, scallions, shisho leaves and mix.
  6. Continue kneading the meat until the mixture is sticky.
  7. Assemble the meats onto the skewer and wrap the ends of the sticks with tin foil.
  8. Set the oven to 200 degrees (celcius), spray the rack with oil and then cook for 5-6 minutes.
The instructions are covered in more detail (with pictures) at Justonecookbook.com

Meal Swapper

  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste

Your Advisor

The only ingredient with enough calories worth tracking is the fish. Feel free to use more or less of the other ingredients.

I would recommend having fish 2-3 times per week.