Best Tsumire Japanese Nabe Meatballs Recipes
TSUKUNE W/YUZU SAUCE (YAKITORI STYLE JAPANESE MEATBALLS)
Make and share this Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 40m
Yield 24 skewers
Number Of Ingredients 22
Steps:
- 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.
- When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
- 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.
- Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.
Nutrition Facts : Calories 200, Fat 10.7, SaturatedFat 4.2, Cholesterol 31.5, Sodium 1611.6, Carbohydrate 11.8, Fiber 0.3, Sugar 7.6, Protein 10.3
JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.
Provided by Sylvan Mishima Brackett
Time 1h30m
Yield 10 skewers
Number Of Ingredients 12
Steps:
- Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
- If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
- If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
- Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
- Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
- Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
- Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
- Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
- Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
- Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
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