Japanese Tsukune Turkey Skewers Recipe

Total time 50 mins

20 mins preparation time

30 mins marinating time

Tsukune are Japanese meatballs, usually made with chicken mince. Turkey thigh mince makes a juicier meatball & when glazed with a sweet & salty yakitori tare (sauce) they are the perfect snack to serve with beer - as they do in Japanese izakayas (pubs)

Ingredients

4 portion(s)

for the tsukune:

500 g

turkey thigh mince

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

spring onions, finely chopped

1 tsp

finely chopped or grated ginger

garlic cloves, crushed

2 ½ tbsp

cornflour

for the soy glaze:

50 ml

Kikkoman Naturally Brewed Soy Sauce

50 ml

mirin

25 ml

sake (or dry sherry)

25 ml

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

Nutritional facts (per portion): 992 kJ / 237 kcal

7.2 g Fat

26.7 g Protein

15.5 g Carbohydrates

Preparation

Step 1

Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning. Preheat oven to 200C/180C Fan/Gas 6.

Step 2

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.

Step 3

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.

Step 4

Add two or three meatballs to each soaked skewer (depending on how big the skewers are), and place onto an oiled tray.

Step 5

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.

Recipe-ID: 296

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Kikkoman Naturally Brewed Soy Sauce

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!