Tsukune is a Japanese-style meatball that is basted in a salty, slightly sweet sticky sauce. In this recipe, we have used our pork mince, but you could also make it with chicken if you prefer. This meal is very light but tasty, perfect for those warm summer nights.
- 500g Pork mince
- 2 spring onions, sliced thinly
- 1cm ginger, minced
- 2 garlic cloves, minced
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tsp salt
- 1/2 red chilli, finely diced
- 2 tsp cornflour
- 1 egg
- Neutral oil for frying
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp Chinese cooking wine or sake
- 1 tsp cornflour
- 3 tbsp water
- Toasted sesame seeds to serve
- Baby cos to serve
- White rice to serve
- Combine pork mince, spring onions, ginger, garlic, white pepper, sesame oil, salt, chilli, corn flour and egg in a bowl and mix well.
- Wet hands and shape into golf sized balls.
- In a small bowl, mix the soy sauce, sugar, Chinese cooking wine, cornflour and water together.
- Heat neutral flavoured oil in a fry pan on medium heat. Pour in oil until it reaches about 1cm up the side of the pan.
- Once hot, add in the meatballs and fry until golden on all sides, around 5 minutes. Do this in batches, so you don’t overcrowd the pan.
- Drain them on a plate with paper towel to absorb excess oil.
- Wipe the pan clean and add in the sauce, cooking until slightly thickened.
- Add the meatballs back into the pan to coat.
- To serve, place a heaped spoon of rice into a cup of lettuce, top with meatballs, spring onion and toasted sesame seeds.