The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Today in Food History . . Food Videos . . Trivia Quizzes . . Crosswords . . Poems & Humor . . Cookbooks . . Food Posters . . Magazines & Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  Home >  Recipes >

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

 

Next Recipe

..Chicken Appetizers pg 2.. ..Drunken Drumettes.. ..'Everything' Chicken Fingers.. ..Finger Licking Curry Chicken.. ..Green Chicken Kebabs.. ..Ginger Lime Chicken Fingers.. ..Grilled Ginger Chicken Strips.. ..Hot & Spicy Chicken Feet.. ..Indian Spiced Chicken Thighs.. ..Jerk Chicken Appetizer.. ..Lemongrass & Chile Chicken.. ..Maple Barbecue Chicken Thighs.. ..Mini Chicken Pot Pies.. ..Mini Notsa Balls (Chicken Kneidlach).. ..Orange Jalapeno Chicken Pinwheels.. ..Pâté, Chicken Pâté.. ..Pâté, Chicken & Apple Pate.. ..Pâté, Chicken Liver with Pistachios.. ..Pate, Fig Walnut Chicken Liver.. ..Pupusas Revueltas with Chicken.. ..Sesame Chicken Fingers.. ..Sesame Oat Chicken Fingers.. ..Slow Cooker Teriyaki Drumsticks.. ..Stuffed Turnips.. ..Thai Chicken Meatballs, Red Curry.. ..Thai Chicken & Rice Lettuce Wraps.. ..Thai Marinated Chicken Strips.. ..Tsukune (Grilled Chicken Meatballs).. ..Ultimate Chicken Fingers..

. Home . . RECIPES . . About & Contact . . Favorite Links .

 

TSUKUNE (GRILLED CHICKEN MEATBALLS)

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


Ingredients
• 2 ounces fresh ginger, peeled and roughly chopped
• 1 1/2 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)


Directions
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.


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.
 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.