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Hayden Quinn's oven-baked tsukune chicken meatballs recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Juicy Japanese chicken meatballs, known as Tsukune, are grilled to perfection on skewers for an irresistible dish that's simple to prepare.
Ingredients:
  • 500g Chicken Mince
  • Finely grated zest of 1 lime
  • 4 spring onion, finely chopped
  • 3cm piece ginger, finely grated
  • 2 cloves garlic, finely grated
  • 24.00 gm miso paste
  • 1 egg, beaten
  • 375.00 ml breadcrumbs
  • 2 tsp sesame oil
  • 42.00 gm sweet soy sauce
  • 42.00 gm soy sauce
  • 40.00 ml mirin
  • 3 spring onions, sliced on the angle
  • 12.00 gm white sesame seeds
  • 1 lime, cut in wedges
  • 400.00 gm cooked sushi rice
Instructions:
  • Preheat the oven to 180C. In a large bowl, thoroughly mix all meatball ingredients, ensuring even distribution. If needed, add more breadcrumbs, but avoid overmixing. Shape the mixture into approximately 14 balls using wet hands and place them on a baking tray.
  • Prepare the basting sauce by mixing soy sauce and mirin until well combined. Brush the sauce over the meatballs. Cook in the oven for 20 minutes, basting every 5 minutes until they turn dark and golden.
  • Present the dish on a baking tray sprinkled with fresh spring onion, toasted sesame seeds, and a squeeze of zesty lime. Serve with a side of fluffy rice.

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