(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesChicken Appetizers pg 2 >  Tsukune (Grilled Chicken Meatballs)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From: The Ethical Gourmet by Jay Weinstein

One way to enjoy meat, and at the same time reduce the amount you consume, is to serve it as an appetizer prior to a meatless main course. These Japanese hors d'oeuvres convey intense meat flavor. A good main course to follow would be a stir-fry of mixed Asian greens (such as Chinese cabbage, mustard greens, watercress, and collards), sliced carrots, and mushrooms, served over Sesame Rice. Extra Soy-Marsala Dipping Sauce is an excellent flavor accent for such a dish.
   The Accent seasoning is optional, but this MSG ingredient is widely used in authentic Japanese cuisine
Serves 8 as an Appetizer



• 2 ounces fresh ginger, peeled and roughly chopped
• 1½ pounds boneless free-range chicken thighs, cut into medium dice
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground white pepper
• 2 teaspoons cornstarch
• 1 teaspoon salt
• Pinch of Accent seasoning (optional)
• Oil for frying
• Soy-Marsala Dipping Sauce (recipe follows)


In a food processor, pulse the ginger until finely chopped. Add the chicken, sugar, white pepper, cornstarch, salt, and Accent (if using). Pulse until the mixture is a rough puree.

Heat oil to a depth of 3 inches to 350°F. Form the chicken mixture into bite-size balls by squeezing through your loosely clenched fist. Drop the meatballs into the oil in batches often, and deep-fry until cooked through, about 1 minute. Transfer to a plate to drain.

Heat a grill or stovetop grill pan over medium-high heat. Skewer the cooked meatballs on bamboo sticks, two to a skewer. Grill the meatballs until they attain a slight char and have a grilled taste, about 1 minute per side. Serve with Soy-Marsala Dipping Sauce.

Yield: 1/2 Cup

    • 1/4 cup soy sauce
    • 1/4 cup Marsala wine
    • 1 teaspoon sugar
    • 1 tablespoon rice vinegar
    • 1 tablespoon mirin (sweet Japanese cooking wine) or sweet wine
    • 2 teaspoons cornstarch

Bring the soy sauce, Marsala, sugar, rice vinegar, and mirin to a boil in a small saucepan. Simmer 3 minutes.

Combine the cornstarch with 2 tablespoons of cold water to form a slurry. Thicken the sauce by stirring in the cornstarch slurry, bit by bit, until the sauce has a smooth consistency and coats the back of a spoon.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages