Tsukune with Yuzu Teriyaki Sauce
Yield: 24 portions
| Ingredients | Amounts |
|---|---|
| Tsukune | |
| Chicken thigh meat, ground | 2½ lb. |
| Pork, ground | 1¼ lb. |
| Beef, ground | 10 oz. |
| Kikkoman Panko Japanese-Style Bread Crumbs | 5 oz. |
| Sake | 1/3 cup |
| Kikkoman Tamari Soy Sauce | 1/3 cup |
| Green onion, chopped | 1/3 cup |
| Shiitake mushroom caps, dried, soaked, stemmed and minced | 3 ea. |
| Ginger juice | 2½ Tbsp. |
| Mirin | 2½ Tbsp. |
| Shiso leaves, chopped | 1 Tbsp. |
| Salt | 2½ tsp. |
| Sugar | 2½ tsp. |
| Ichimi (Japanese red pepper) | 1¼ tsp. |
| Kombu seaweed, 4 x 6" | 1 ea. |
| Water | 1 gal. |
| Bamboo skewers, 6" | 24 ea. |
| Yuzu teriyaki sauce | |
| Kikkoman Organic Soy Sauce | 1½ cups |
| Mirin | 1½ cups |
| Sake | ¾ cup |
| Sugar | ¾ cup |
| Yuzu juice | 1½ Tbsp. |
Method
- To make tsukune: In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork. Form into 72 (1-ounce) meatballs. Refrigerate. In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool; thread 3 meatballs onto each skewer. Refrigerate until needed.
- To make yuzu teriyaki sauce: In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
- To make ponzu sauce: In saucepan, bring all ingredients to a boil; reduce heat and simmer 1 minute. Remove from heat and cool.
- For each serving, to order: Grill 1 skewer, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu teriyaki sauce. Serve with 1½ tablespoons ponzu sauce on the side.