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Japanese beef tsukune (glazed meatballs)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savoury Japanese glazed meatballs with soba noodles and pickled veggies for a unique twist on a classic dish.
Ingredients:
  • 600g lean beef mince
  • 21.00 gm soy sauce
  • 1 clove garlic, crushed
  • 1 tsp finely grated ginger
  • 62.50 ml panko breadcrumbs
  • 65.63 gm sweet soy sauce
  • 42.00 gm soy sauce
  • 62.50 ml mirin
  • 1 tsp sesame oil
  • 125.00 ml rice wine vinegar
  • 4 sprigs rosemary
  • 4 pink radish, washed and sliced
  • 1 Lebanese cucumber, roughly chopped on the diagonal
  • 1 bok choy, quartered lengthways
  • 1 long red chilli, slit in half lengthways but kept whole at the stem
  • 270g soba noodles
Instructions:
  • Combine beef mince, soy sauce, garlic, ginger, and panko crumbs in a large bowl until well mixed. Shape the mixture into 24 meatballs, each about 1 tablespoon in size. Soak bamboo skewers in water for 10 minutes, then thread 3 meatballs closely onto each skewer.
  • Transfer the chopped vegetables to a spacious heatproof bowl. Combine rice vinegar, a pinch of salt flakes, and 2 sprigs of rosemary in a small saucepan. Heat until simmering, then remove from heat and pour the vinegar mixture over the vegetables. Gently toss to coat, cover with a lid, and allow to pickle for 5-10 minutes for crisp pickles. Drain excess liquid before serving.
  • Mix the glaze ingredients in a bowl, then use the 2 remaining rosemary sprigs to brush the glaze onto the cooked meatballs.
  • Drizzle meatballs with oil or spray with oil and place on a hot BBQ. Cook for 5 minutes on each side. Brush with glaze using rosemary skewers on the BBQ, and add extra glaze before serving.
  • Prepare the soba noodles as instructed on the package, then drain them. Serve the skewers alongside pickled vegetables and soba noodles.

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