How to Cook Perfect Tender Fluffy Tsukune Meatball

Without fail cooking ultimate Tender Fluffy Tsukune Meatball easy, fast, practical.

Good Evening every body, at this time you get present recipe Tender Fluffy Tsukune Meatball with 8 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 12 stages of easy cooking Tender Fluffy Tsukune Meatball.

Ingredients all Tender Fluffy Tsukune Meatball

1. Needed 1 : Chicken meatballs (tsukune).

2. Needed 1 : Shichimi spice.

3. Prepare : The yakitori sauce:.

4. Needed 3 tbsp : The cooking liquid used to make the meat balls (water, if you don't have any).

5. Needed 3 tbsp : Soy sauce.

6. Prepare 3 tbsp : Light brown sugar (or white sugar).

7. Needed 3 tbsp : Mirin.

8. Prepare 3 tbsp : Sake.

If all ingredients Tender Fluffy Tsukune Meatball it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Tender Fluffy Tsukune Meatball

1. Prepare the chicken meatballs. Once the meatballs are cool, take them out of the cooking liquid and drain.

https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast.

1. Strain the cooking liquid to use it to make the yakitori sauce. If you don't have the meatball cooking liquid, you can just use water. Put all of the sauce ingredients into a saucepan and put over heat..

2. Simmer until the sauce has reduced to about half the original volume, being careful not to let it boil over. It'll thicken as it cools, so stop heating when it's still a bit on the thin side..

3. As the sauce thickens, the bubbles, which started out small, will become bigger. It'll burn more easily as you near the end, so be careful..

4. Transfer the finished sauce to a clean container with a lid. It'll keep for a long time in a cool, dark place. You can use it as a teriyaki sauce or for rice bowls..

5. This sauce will taste better when it's been aged, so you should make and store it when you can..

6. The sauce will be even more flavorful if you cook it with grilled chicken skin or chicken bones. If you don't have any, you can use them for your next batch!.

7. Use an oven toaster or a fish grill to grill the meatballs. Baste the meatballs with the sauce and then grill again. Repeat this 2-3 times until they are nicely browned..

8. When you're done grilling, baste with the sauce one last time, and serve on a plate. You can sprinkle on some shichimi spice if you like..

9. [Related recipe: Chinese-style chicken meatball soup

https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs.

1. [Related recipe] Fluffy egg soup, using the cooking liquid of chicken meatbalsl

https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth.

1. [Related recipe] Yakitori made using a frying pan

https://cookpad.com/us/recipes/147042-yakitori-in-a-frying-pan-how-to-prepare-tender-chicken.

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