Shiso Leaf Tsukune with Salt Sauce
Shiso Leaf Tsukune with Salt Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shiso leaf tsukune with salt sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Shiso Leaf Tsukune with Salt Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Shiso Leaf Tsukune with Salt Sauce is something that I have loved my entire life. They’re nice and they look wonderful.

Great recipe for Shiso Leaf Tsukune with Salt Sauce. I tried imitating it with an easy-to-follow recipe. Adjust the amount of salt in the sauce to your taste.

To begin with this particular recipe, we have to prepare a few ingredients. You can have shiso leaf tsukune with salt sauce using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Shiso Leaf Tsukune with Salt Sauce:
  1. Take 300 grams Minced chicken
  2. Prepare 1 tbsp Sake
  3. Make ready 1/3 tsp Salt
  4. Make ready 10 leaves Shiso leaves, finely chopped
  5. Take 1/2 tsp ☆Salt
  6. Prepare 2 tbsp ☆Sesame oil
  7. Take 1/2 tsp ☆Chicken stock granules

Serve tsukune with extra sauce and garnish with shichimi togarashi and shiso leaves. Tsukune recipes vary from family to family and region to region, but the starting point is the same: well-kneaded, finely minced chicken meat. Some add egg, taro or breadcrumbs to bind it together, and minced herbs, ginger, salt, soy sauce or even fish for flavour. It is then shaped into balls or small cylindrical patties, and either pan-fried/grilled as is, or skewered and grilled as a.

Instructions to make Shiso Leaf Tsukune with Salt Sauce:
  1. Combine the minced chicken, sake and salt in a bowl, and mix well. Add finely chopped shiso leaves and mix.
  2. Put vegetable oil (not listed) on your hands, and shape the mixture into 18 tsukune balls.
  3. Place on a heat resistant dish, and microwave at 600 W for 1 minute. Take the dish out from the microwave.
  4. Each ball should be cooked evenly, so roll the balls and change the positions. Microwave at 600 W for another minute. You don't need to cook it thoroughly because you will fry them later.
  5. Combine the ☆ seasoning ingredients to make the salt sauce.
  6. Heat the sauce in a pan, and add the tsukune balls. Cook over low to medium-low heat for about 5 minutes.
  7. Cook until golden brown and it looks tasty.
  8. It would be fun to serve them on skewers like at a yakitori restaurant. Serve them like this if you like.

Those who love Japanese izakaya know of this staple. Tsukune is minced chicken grilled with either a tare sauce or a mild salt rub, served with an egg yolk for dipping. Tsukune is easily recreated at home with a few simple ingredients. Remove from heat; stir in yuzu juice. In this recipe, the simple use of shiso leaves is enough to highlight the unique flavor of Japanese cuisine.

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