PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Tsukune- Chicken Meatballs

Recipe By: Dylan Vickers-Fukakusa

These chicken meatballs can be pan-fried or grilled. They’re steamed first to set their shape without drying them out.

1

Prepare a steamer. Place the chicken mince, egg and minced chicken thigh into a mixing bowl and mix it until it is well incorporated. Line a steamer basket with baking paper. Divide the mixture into 9 small meatballs and place them on the baking paper. Steam the meatballs for 7-10 minutes until they are cooked through.
2

Skewer the tsukune, placing one per skewer.
3

Heat a skillet over medium heat. Place 1 tsp of the vegetable oil into the pan. Saute the tsukune for 2-3 minutes, turning halfway through until they are golden brown on both sides. Add in 100ml of the tare sauce to the pan. Continue cooking for 3-4 minutes until the sauce has reduced to a glaze consistency.
4

OR prepare a grill. Grill the tsukune for 3-4 minutes on each side, brushing periodically with the tare sauce.
5

Sprinkle with a little bit of ground sansho to finish.