Main ingredients 🥩
Chicken tenderloinChicken neck meatChicken cartilageOnionPerilla leavesPotato starchSoy sauceCheongju (rice wine)MirinSugar
Ttukdak Hyung's Chicken Tsukune
A Japanese-style chicken meatball skewer made from minced chicken dough mixed with perilla leaves and starch, rounded and grilled, then coated with a sweet soy tare sauce and torched for a smoky flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy a luxurious skewered appetizer with an izakaya vibe at home
- ⭐ People who love the combination of sweet and salty tare sauce with fragrant perilla leaves
- ⭐ Home solo drinkers looking to make unique highball or sake pairings
Ingredients needed 🛒2 servings
- Chicken tenderloin 150g
- Chicken neck meat 150g
- Chicken knee cartilage 100g
- Onion 1/2
- Soy sauce 4 tbsp
- Mirin 2 tbsp
- Sugar 3 tbsp
- Seasoned salt a pinch
- Black pepper a pinch
- Perilla leaves 5 sheets
- Potato starch 2 tbsp
- Cheongju (rice wine) 2 tbsp
- Water as needed
Recipe 🍳
- In a blender, combine chicken tenderloin, chicken neck meat, chicken cartilage, 1/2 onion, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, salt, and pepper, and grind to make the basic chicken dough.
- Add minced perilla leaves and 2 tbsp potato starch to the ground dough, and knead firmly until sticky.
- Shape the dough into round meatballs the size of regular meatballs.
- Place the meatballs in an oven preheated to 180°C and bake for about 15 minutes until fully cooked through.
- While the meatballs bake, in a pot combine 3 tbsp soy sauce, 2 tbsp cheongju, 1 tbsp mirin, and 2 tbsp sugar, and boil to make a thick tare sauce.
- Remove the baked meatballs from the oven, roll them in the prepared sauce to coat evenly.
- Thread the coated meatballs onto bamboo skewers.
- Using a torch, lightly char the surface of the skewered meatballs on a grill or pan to impart a charcoal-grilled flavor. Serve.
- Mix the minced chicken dough with chopped perilla leaves and starch, and shape into meatballs.
- Bake the meatballs in a 180°C oven for 15 minutes, and in a pot boil soy sauce, cheongju, mirin, and sugar to make the sauce.
- Coat the baked meatballs with the sauce, thread onto skewers, and torch to finish with a smoky flavor.
Cooking tips 💡
- If you don't have an oven, you can cook the meatballs in a pan with a little oil over low heat, rolling them slowly until cooked through.
- Serve the finished tsukune with a fresh egg yolk for dipping to enhance the richness and bring out the authentic izakaya feel.
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