Sweet And Savory Teriyaki Chicken Tsukune Recipe by モーリー食堂
This recipe is translated from Cookpad Japan. See original: 鶏つくねの甘辛照り焼き Sweet and Savory Teriyaki Chicken Tsukune Cooking Instructions 1 Finely chop the shiso leaves and green onion. In a bowl, combine them with the ground chicken, salt and pepper, soy sauce, ginger, panko, and egg. Mix well until the mixture becomes sticky. 2 Heat sesame oil (or vegetable oil) in a skillet. Shape the mixture into bite-sized balls and place them in the pan. Cook over low heat. 3 Brown both sides and make sure they are cooked through. Add the sauce ingredients (pre-mixed) to the pan, and turn the tsukune to coat them in the sauce as it simmers. 4 When the sauce has thickened and is bubbling, they're ready! If you want a thicker glaze, add a little cornstarch mixed with water. 5 This recipe became popular on February 7, 2015, and received 10 user reports. Thank you! 1 Finely chop the shiso leaves and green onion. In a bowl, combine them with the ground chicken, salt and pepper, soy sauce, ginger, panko, and egg. Mix well until the mixture becomes sticky. 1 Finely chop the shiso leaves and green onion. In a bowl, combine them with the ground chicken, salt and pepper, soy sauce, ginger, panko, and egg. Mix well until the mixture becomes sticky. 2 Heat sesame oil (or vegetable oil) in a skillet. Shape the mixture into bite-sized balls and place them in the pan. Cook over low heat. 2 Heat sesame oil (or vegetable oil) in a skillet. Shape the mixture into bite-sized balls and place them in the pan. Cook over low heat. 3 Brown both sides and make sure they are cooked through. Add the sauce ingredients (pre-mixed) to the pan, and turn the tsukune to coat them in the sauce as it simmers. 3 Brown both sides and make sure they are cooked through. Add the sauce ingredients (pre-mixed) to the pan, and turn the tsukune to coat them in the sauce as it simmers. 4 When the sauce has thickened and is bubbling, they're ready! If you want a thicker glaze, add a little cornstarch mixed with water. 4 When the sauce has thickened and is bubbling, they're ready! If you want a thicker glaze, add a little cornstarch mixed with water. 5 This recipe became popular on February 7, 2015, and received 10 user reports. Thank you! 5 This recipe became popular on February 7, 2015, and received 10 user reports. Thank you! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crock Pot Sausage & Cheese Tortellini Cheese Balls Vanilla Pudding Cookies Sweet Cheese Delight Low Fat Buffalo Chicken Pockets Crock Pot Sausage & Cheese Tortellini Cheese Balls Vanilla Pudding Cookies Sweet Cheese Delight Low Fat Buffalo Chicken Pockets Mixed berries, Almond Milk and Oats Breakfast Smoothie Quick and simple chicken curry Lazy Aaloo Subji Chicken, Mushroom &amp; Spinach Phyllo Pie Dean' s Spicey As Hell Turkey Sandwich Lemon garlic shrimp Spinach Artichoke Dip Cheese Balls Spicy Durban style lamb curry Mom's Minestrone Soup Mixed berries, Almond Milk and Oats Breakfast Smoothie Quick and simple chicken curry Lazy Aaloo Subji Chicken, Mushroom &amp; Spinach Phyllo Pie Dean' s Spicey As Hell Turkey Sandwich Lemon garlic shrimp Spinach Artichoke Dip Cheese Balls Spicy Durban style lamb curry Mom's Minestrone Soup