Tsukune Turkey Skewers
Tsukune are Japanese meatballs, usually made with chicken mince. Turkey thigh mince makes a juicier meatball and when glazed with a traditional sweet and salty yakitori tare (sauce) these are the perfect canape to serve with beer
- Preparation Time20 mins
- Additional TimePlus 30 minutes chilling
- Cooking Time25 mins
Nutrition per serving
- Energy237 Kcals
- Saturated Fat2g
- for the tsukune:
- 500g turkey thigh mince
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 3 spring onions, finely chopped
- 1 tbsp finely chopped or grated ginger
- 2 garlic cloves, crushed
- 2½ tbsp cornflour
- for the soy glaze:
- 50ml soy sauce
- 50ml mirin
- 25ml sake (or dry sherry)
- 25ml water
- 2 tsp soft light brown sugar
- to garnish:
- finely shredded spring onion
- veg oil to grease
- You will also need 12 medium-sized wooden skewers
Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning. Preheat oven to 200C/180C Fan/Gas 6.
Mix the soy glaze ingredients in a small pan and simmer on a medium heat for 10 minutes until reduced by half. Leave to cool to room temperature.
Meanwhile put the tsukune ingredients in a large bowl. Mix well with clean hands, until everything is evenly distributed. Roll into about 24 mini meatballs. Chill for 30 minutes to firm up.
Add two or three meatballs to each soaked skewer (depending on how big the skewers are), and place onto an oiled tray.
Bake the skewers for 15 minutes, turning and brushing generously with the glaze a couple of times, until cooked through and golden. Scatter with the spring onion to serve.