Tsukune from Yakikami

Tsukune from Yakikami

Servings: 12 skewers

Ingredients:

700g chicken drumsticks
100g breast cartilage (can be purchased from local butchers or big supermarkets)
50g shio koji (marinade)
65g chopped onion (approximately half an onion)
65g breadcrumbs
Olive oil spray
1 pasteurised egg (optional)
Grated parmesan to taste (optional)

Method:

1. Remove the bones from the chicken drumsticks and set aside.

2. Finely dice the onion and soak in water for approximately 10 minutes, then drain in a sieve. This will soften the flavour.

3. Coarsely mince the drumstick and breast meat.

4. Add minced meat, onion, shio koji, and breadcrumbs to a large bowl and mix well.

5. Roll generous handfuls of the meatball mixture into oval-shaped balls and set aside on a plate.

6. Fry or grill:

If frying in a frying pan (without a skewer), press the meatball down in the centre to make a well and fry on both sides for 7 minutes on medium heat.

If you have a barbecue at home, you may like to skewer the meatballs and grill them with salt, cheese, or your favourite sauce.

At Yakikami, we baste the skewered meatballs with a sweet soy sauce-based yakitori marinade and serve alongside a raw egg yolk (pasteurised). Topping with finely grated parmesan cheese is also very popular. *Yakikami does not recommend the consumption of unpasteurised eggs.