Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tsukune (japanese style turkey meatballs). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

We're going where no other leading meal kit company has. Tsukune are delicious Japanese meatballs typically made with ground chicken or pork. They're grilled with a sweet, sticky, tangy sauce that makes them totally irresistible. Packed with flavor and incredibly moist and tender, you will love serving these for a weeknight dinner or a party appetizer.

Tsukune (Japanese style turkey meatballs) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Tsukune (Japanese style turkey meatballs) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook tsukune (japanese style turkey meatballs) using 25 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tsukune (Japanese style turkey meatballs):

1. Get For the meatball marinade:
2. Make ready 500 turkey mince (or mince chicken)
3. Prepare 1/2 white onion, finely diced
4. Make ready 3 cloves garlic, grated
5. Get 1 inch chunk ginger, grated
6. Get 1 spring onion, finely sliced
7. Get 1 teaspoon ground white pepper
8. Take 70 g panko breadcrumbs
9. Make ready 2 teaspoons pure sesame oil
10. Get 2 1/2 tablespoons light soya sauce
11. Take 2 tablespoons clear runny honey
12. Prepare 2 tablespoons mirin
13. Prepare 2 tablespoons plain flour or corn flour
14. Get Other ingredient:
15. Take 2-3 tablespoons vegetable oil (or any cooking oil)
16. Prepare Meatball glaze/sauce:
17. Take 4 tablespoons water
18. Get 2 tablespoons mirin
19. Make ready 2-3 tablespoons white sugar or runny clear honey
20. Take 2 tablespoons light soya sauce
21. Prepare 2 tablespoons sesame oil
22. Prepare 6-7 bamboo skewers (teppō gushi, 鉄砲串, gun skewer - narrow flat skewer with a handle)
23. Make ready Garnish:
24. Prepare Sprinkle Japanese chilli powder
25. Get Sprinkle black or white sesame seeds

In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Poach remaining meatballs the same way.

Steps to make Tsukune (Japanese style turkey meatballs):

1. In a large mixing bowl, place the mince meat along with the onion, garlic, ginger, spring onions, breadcrumbs, sesame oil, light soya sauce, honey, mirin and flour together. Using rubber gloves or chopsticks mix all of the ingredients together until well incorporated. Cover bowl with cling film and set aside for about 30 minutes to let the marinade infuse into the meat.
2. Once the meat has had time to marinade, prepare a baking tray or plate. Grab a small amount of meat (bite size) and roll into a ball shape. Repeat this until all of the meat has been used. Roughly makes 15 meatballs, so each skewer will have 3 pieces of meat on.
3. In a flat pan (either using big or small depending on how many your cooking), on medium heat add the oil. Add the meat balls and cook for a few minutes until lightly coloured. Then turn over to colour other side and then on both sides to brown. Keep continuously turning the meat balls to ensure the meat cook and colours evenly. Tip: if not cooking all at once separate the batches. The uncooked meatballs can be placed into a food container/freeze bag and be stored in the fridge/freezer.
4. Once the meat is fully cooked through, remove from the pan and transfer onto a plate or baking tray. Let the meat rest for a few minutes. Then poke the bamboo skewers into the meat balls (3 meatballs per skewer). Tip: I learnt this trick from Yui, to skewer the meat after its cooked, so the meat doesn't fall off during the cooking process.
5. Using the same pan turn the heat to low and add the meatball glaze ingredients. Using a wooden spoon stir the sauce to ensure that the honey or sugar dissolves. Taste the glaze and adjust as necessary (add more sugar, soya sauce, water, mirin etc).
6. Once the glaze begins to thicken slightly and bubble, turn the heat to very low. Then place the skewered meatballs back into pan. Using a wooden spoon, generously cover the meatballs with the glaze all over. Let the meatballs soak in the glaze for a few minutes.
7. Once ready to serve, place the meatballs either on a serving plate and pour the glaze over. Or in a serving bowl, place the steamed rice at the bottom, place the meatballs skewers on top and drizzle over some of the glaze over the meat to soak into the rice. Then garnish with sesame seeds and Japanese chilli powder. Serve with a side of tamagoyaki egg, greens or pickled vegetables to cut through the sweetness.

Bring to a simmer; add half of the meatballs. Poach remaining meatballs the same way. Tsukune is a generic name for Japanese-style meatballs. The minced meat (ground meat) does not have to be chicken, it could be pork or even fish. However, the most popular Tsukune is made with chicken and that's probably why Tsukune is synonymous with chicken meatballs.

So that’s going to wrap this up with this special food tsukune (japanese style turkey meatballs) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!