Shiso Leaf Tsukune with Salt Sauce
Shiso Leaf Tsukune with Salt Sauce

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, shiso leaf tsukune with salt sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shiso Leaf Tsukune with Salt Sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Shiso Leaf Tsukune with Salt Sauce is something which I’ve loved my whole life.

Tsukune are tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. I highly recommend giving this Tsukune recipe a try. Green shiso leaves are chiffonaded and mixed in with rice, or used to wrap bits of ground chicken breast and pork and grilled.

To begin with this particular recipe, we have to prepare a few components. You can have shiso leaf tsukune with salt sauce using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Shiso Leaf Tsukune with Salt Sauce:
  1. Make ready 300 grams Minced chicken
  2. Get 1 tbsp Sake
  3. Take 1/3 tsp Salt
  4. Take 10 leaves Shiso leaves, finely chopped
  5. Make ready 1/2 tsp ☆Salt
  6. Prepare 2 tbsp ☆Sesame oil
  7. Prepare 1/2 tsp ☆Chicken stock granules

Tsukune are skewered meatballs grilled over charcoal, typically served in yakitori restaurants with a brush Hers is a mix of ground chicken and loads of fresh shiso leaves and scallions; instead And don't let the homemade sauce intimidate you at all! Skip the bottled variety and give it a go at home. Shiso is a Japanese herb that is related to the mint family. Tsukune is basically seasoned ground chicken that is coated in a sweet soy sauce-based sauce, grilled, and served hot Watch your tsukune carefully once you apply the tare sauce as it can turn to char rather rapidly.

Instructions to make Shiso Leaf Tsukune with Salt Sauce:
  1. Combine the minced chicken, sake and salt in a bowl, and mix well. Add finely chopped shiso leaves and mix.
  2. Put vegetable oil (not listed) on your hands, and shape the mixture into 18 tsukune balls.
  3. Place on a heat resistant dish, and microwave at 600 W for 1 minute. Take the dish out from the microwave.
  4. Each ball should be cooked evenly, so roll the balls and change the positions. Microwave at 600 W for another minute. You don't need to cook it thoroughly because you will fry them later.
  5. Combine the ☆ seasoning ingredients to make the salt sauce.
  6. Heat the sauce in a pan, and add the tsukune balls. Cook over low to medium-low heat for about 5 minutes.
  7. Cook until golden brown and it looks tasty.
  8. It would be fun to serve them on skewers like at a yakitori restaurant. Serve them like this if you like.

If adding shiso, wash and dry each leaf. Cut off the stem, and stack the leaves. In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork. Mizutaki; a gently cooked Japanese-inspired hot pot recipe. A medley of Chinese cabbage, soy sauce, shiitake mushrooms and glass noodles along with chicken thighs.

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