大葉の照り焼きつくねの作り方☆フワッと柔らか！冷めてもフワフワな鶏つくねです♪大葉がたっぷり！さっぱり簡単おかず☆-How to make Chicken Meatballs-【料理研究家ゆかり】

大葉の照り焼きつくねの作り方☆フワッと柔らか！冷めてもフワフワな鶏つくねです♪大葉がたっぷり！さっぱり簡単おかず☆-How to make Chicken Meatballs-【料理研究家ゆかり】

Today I made teriyaki tsukune with shiso leaves. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel Today I want to make teriyaki tsukune with shiso leaves.

This time, I’m going to make teriyaki flavored tsukune, but with lots of shiso leaves to make it very refreshing. There are some points in the process of making it, so please enjoy it to the end. Please have a look at it. Easy recipes at home

First of all, let me introduce the ingredients for tsukune. Here are the ingredients. Minced chicken, green onion, shiso leaves, cooking sake, potato starch, mayonnaise, grated ginger, egg white, salad oil, Tsukune is made with these ingredients. First of all, I will use ground chicken meat, and this time I will use ground thigh meat.

Can use ground chicken breast or a combination of ground chicken breast and thighs if you prefer. The shiso leaves here are used for two purposes: one to put in the meat and the other to wrap the meat in the shiso leaves at the end.

And this time, add mayonnaise and egg whites to the meat mixture. Adding these two ingredients makes the tsukune very fluffy, tender, and tasty. Next, I’ll show you the teriyaki sauce for seasoning and the rest of the toppings. Here are the ingredients. Soy sauce, cooking sake, mirin, sugar, egg yolk,

Seasoning and toppings will be made with these ingredients. First of all, I will use teriyaki seasoning. Soy sauce, cooking sake, mirin (sweet cooking sake), and sugar are used to make this dish, And I would like to finish it off with this egg yolk as a topping.

I will make it with these ingredients as soon as possible. Easy recipes at home Now let’s start with the meatballs. First of all, I chop the leeks. You can do the chopping the way you’re comfortable with. Make a vertical slit like this. OK.

As for the chopped leeks, if you chop them finer, they will blend more easily with the meat. So please mince as finely as possible. Next, shiso leaves As I mentioned earlier, we’re going to separate the shiso leaves for the meat and for wrapping the meat.

So going to use four of them for the meat. Here, let’s cut off the stems. And then going to roll it up and cut it in half first. And then, again, cut it in half lengthwise. And then going to spin it around, and then we’re going to chop this one.

And then after I’ve chopped it up, we’re going to chop it up some more. I’m imagining chopping it a little bit coarser. Roughly is fine. Coarsely chopped like this. And the remaining six large leaves.

And this one, we’re going to line up the base of the stem, and then we’re going to cut off just the stem. We’re going to use this one later. Now we will make the meat First, we put the ground chicken in a bowl.

If you knead the ground chicken first, the meat will blend together better, and it will be harder to lose its shape. And it makes the meat juicier. OK. Now going to add some green onions, some shiso leaves, some egg whites, some potato starch, some grated ginger, some mayonnaise, and some cooking sake.

And then, you know, mix it all together. And then, you know, you can have this by hand. You can have this. But, you know, this time of year, your hands can get pretty hot, so I think it would be better if you use a rubber spatula like this. Let’s knead it well.

As I said when I was explaining the ingredients, if you add mayonnaise and egg whites, it makes the meat tenderloin very fluffy. And mayonnaise also adds flavor to the dish. That’s OK. And then going to divide this into 6 equal parts. That’s about right. Let’s divide into 6 equal parts Like this

Now we’re ready for the meat. Easy recipes at home So going to wrap the shiso leaves with the meatballs, but before we do that, going to put the shiso leaves inside out, and going to dust the surface with a thin layer of flour, which is not included in the recipe.

This will help the meat to stick to the shiso leaves. Now going to sprinkle it thinly. Make sure you wipe off all the water from the shiso leaves That’s OK. Now let’s wrap the meat First of all, you need to put a piece of plastic wrap on the cutting board.

Place the shiso leaves on top of that. It looks like this. Then I take the meat. When you take the meatballs, you need to put a thin layer of salad oil on your hands, so that the meat doesn’t stick to them.

And then, you know, take a piece of the meat, and then lightly aerate it. And then going to roll it out into a little oval shape. Put the meat in this half with the stem on it. Like this, about this big. I’ll put it like this. Heave ho. Now… it looks like this.

And then I’m going to take the plastic wrap and I’m going to stick the shiso leaves on the meat. And then shape it a little bit. And remove the plastic wrap. And then you can easily form it without losing its shape.

And when you’re done, you can put it in the bat… you can put it in the bat. The looseness of the meat mixture depends on the amount of egg whites in the eggs.

If it’s hard to form, you can add more meat, or if you’re a little worried, you can halve the egg whites in advance. I’m using size M eggs, by the way. Now, let’s make the rest in the same way. Wrap the meat in shiso leaves like this.

And when you put the meat directly on the cutting board, it tends to stick to the cutting board, so when you put it on the cutting board, put this kind of saran wrap under it. Next, I combine the teriyaki seasonings. In a bowl, add soy sauce, cooking sake, mirin, and sugar.

And mix this well. OK. Please mix thoroughly until you no longer feel the crunch of the sugar. Easy recipes at home Now let’s bake it in a frying pan. First, let’s put a thin layer of salad oil on the pan. And stretch it.

After spreading the salad oil, I put the tsukune here, not on the fire yet. When you put them on the spatula, it’s easier to put them on the spatula. Going to shape it a little bit. OK. Arrange them like this: Then put it on the fire. And then put the lid on it.

Steam until browned. The heat is about this low to medium. Yes, it’s been 3 minutes. And then we’ll open the lid. And once you do that, check the browning. And once it’s browned, turn it over. Heave ho. If it is browned like this, it is OK. Turned over.

When you flip it over, turn the heat down to low. Then put the lid back on and continue to cook for 3 minutes. Keep watching the pan, so it doesn’t burn, and keep baking. If it starts to burn, lower the heat and continue baking. Three minutes have passed. Then please open the lid.

It’s baked deliciously. And now let’s flip it over again. If one side is nicely browned like this, it’s OK. If they’re a little bit bigger, you can bake them for 3 to 5 minutes, just to see how they turn out.

And then you can cook them like this, like this, and they’ll be delicious. Once it’s off the heat. Then add the teriyaki sauce I have prepared. And then you add the teriyaki sauce that you made here. And let’s put it on the fire again.

Cook over low-medium heat until the meat is thickened and the sauce is incorporated into the meat. The sauce is mixed with the meat, occasionally turning it over like this. OK. Turns off fire. When the sauce is well mixed with the tsukune, it’s ready. Now, let’s put it on a plate.

Easy recipes at home Now you have teriyaki tsukune with shiso leaves. This is how it turned out. It’s very delicious and shiny like this. And the tsukune is fluffy and grilled. Please eat with this egg yolk. It’s done. Now, I would like to eat.

Now I would like to eat it with egg yolk. Let’s eat. Delicious. The aroma of the shiso leaves spreads in your mouth and it’s very delicious. And the tsukune is fluffy too. Delicious. And the teriyaki flavor is soaked up and it’s very tasty. Easy recipes at home Please subscribe to my channel

Another delicious finish today. This is the key to teriyaki tsukune with shiso leaves. First of all, I added egg whites and mayonnaise to the meat mixture. These two ingredients make the tsukune very fluffy and tasty.

As for the amount of egg white, the egg white of a large size egg is a little too much, so in that case, you should add about two thirds of the egg white. By the way, the size of the egg I am using this time is a medium size egg.

And if the meat mixture is too loose, you can add more meat or, if you’re worried about it, you can use half the egg whites. And here’s the key to wrapping it in shiso leaves. First of all, you need to lightly dust the underside with flour.

That way, the meat will stick better and the shiso leaves won’t peel off as easily. And when wrapping, this time I put the shiso leaves on top of the plastic wrap, put the meat on top of the shiso leaves, folded it and wrapped it up. This way it’s easy to wrap.

Of course, you don’t have to use plastic wrap. You can wrap it in the palm of your hand. And when you bake them, you know, you should bake them slowly by steaming them. That way, the inside will be cooked well.

The baking time is about 3 minutes on each side, but it depends on the thickness of the tsukune. Adjust the baking time according to the thickness of the tsukkunee. After grilling, add the teriyaki sauce and let it simmer until it becomes teriyaki-like. The ingredients are easy to find and very simple to make.

It’s so good, you should try making it. Easy recipes at home I made teriyaki tsukune with shiso leaves today. I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、大葉の照り焼きつくねを作りました！フワッと柔らか食感！冷めてもフワフワな鶏つくねです。大葉もたっぷり入った、さっぱり簡単おかずレシピ！お弁当のおかず、お酒のおつまみにもピッタリな１品です。とても美味しいので、ぜひ作ってみてください♪

Hello ☆ I’m a culinary expert ♪
This time, I made a teriyaki meatball of perilla! Soft and fluffy texture! It is a fluffy chicken meatball even when it gets cold. A refreshing and easy side dish recipe with plenty of perilla! It is a perfect dish for a side dish of bento and a snack of sake. It’s very delicious, so please try it!
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【材料】
・鶏挽き肉 250g
・長ネギ 1/2本
・大葉 10枚
・料理酒 大さじ1
・片栗粉 大さじ1
・マヨネーズ 大さじ1
・おろし生姜 小さじ1/2
・卵白 1個
・サラダ油 大さじ1/2

・醤油 大さじ1
・料理酒 大さじ1
・みりん 大さじ1
・砂糖 大さじ1/2
・卵黄 1個

【ingredients】
・250g Minced chicken
・1/2 Green onion
・10 Perilla
・1 tbsp Cooking liquor
・1 tbsp Potato starch
・1 tbsp Mayonnaise
・1/2 tsp Grated ginger
・1 Egg white
・1/2 tbsp Vegetable oil

・1 tbsp Soy sauce
・1 tbsp Cooking liquor
・1 tbsp Mirin
・1/2 tbsp Sugar
・1 Egg yolk
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🍳オススメ簡単レシピ

◎鶏ささみの梅しそ巻き
　https://youtu.be/9cXdLnaPL5Y

◎鶏むねチャーシュー丼の作り方
　https://youtu.be/0Sk3pnWxNNo

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