軟骨入り鶏つくねを作ります。
Hey everyone I’m Rumi Today we’re making “tsukune(chicken meatball)” like yakitori restaurant! First, let’s chop green onion finely. Separate egg white from yolk and stir it. Please keep egg yolk, because we use it later. Grate the ginger. Remove stem from green shiso, then chop it finely. It is optional, but it gives a good flavor so if you find one, I’ll recommend you to use it. Let’s chop cartilage! This process takes time and effort honestly, but it gives a crunchy texture so if you have time, I want you to try 🙂 We’re making dough. Chicken thigh mince, chicken breast mince, grated ginger, egg white bread crumbs green shiso and potato starch (SUB:corn starch) Mix it well. (I forgot adding green onion!) Add cartilage and mix it well. Add salt, mix it… The dough is ready! We’re preparing tare sauce. Mix soy sauce and mirin in a same ratio and add a little water To make sauce thickened, prepare a mixture of potato starch and water. Heat oil in a pan at medium high heat, and fry dough. This time I shaped it like patties, but If you wanna make it more yakitori-sh, wrap the skewer with the dough and shape it rectangular. When the bottom turns golden brown, flip it over and turn down the heat to low, put the lid on and keep frying it for 1-2 minutes. Boil tare sauce. When it comes to boil, pour in potato starch mixture(*mix it again just before pouring it!) into the pan while stiring the sauce. When the sauce become thickened, turn off the heat, put meatballs back and coat them well. Place egg yolk on the side, drizzle the sauce… It’s done! Thank you so much for watching! If you like it, please like and follow 🙂
焼き鳥屋さんに行けないこのご時世。思い出すのは、肉感にあふれ時々こりっとした食感、こってりとしたたれと卵黄の絡み合ったつくね焼き、、、
【材料】
ももひき肉250g
むねひき肉250g
軟骨100g
卵３つ
ねぎ1/2本
しょうが小さじ２
パン粉大さじ４
片栗粉大さじ２
塩小さじ１
紫蘇10枚（あれば）
しょうゆ大さじ３
みりん大さじ３
(お好みで砂糖大さじ１強)
水大さじ５
片栗粉大さじ１
水大さじ１