Japanese chicken skewers, or Tsukune, evoke memories of travels and culinary discoveries for me. I first tasted these little wonders in an Izakaya, a typical Japanese bistro, during a stay in Tokyo. The perfect balance between the softness of the meat and the sweet and savory lacquer of the Yakitori sauce immediately seduced me. Since then, I have sought to recreate this authentic flavor at home, and the Thermomix® has proven to be a valuable ally in achieving this. The success of these skewers lies in the quality of the ingredients and their proper proportion. Ground chicken, preferably thighs for more flavor, is the base. Finely chopped spring onions add a freshness and a slight spiciness that contrasts nicely with the richness of the meat. Grated fresh ginger, meanwhile, offers a warm and slightly peppery aromatic note. The egg serves as a binder, while the cornstarch contributes to a lighter, airier texture. Sesame oil, with its characteristic scent, enhances the whole. The Yakitori sauce, an essential element, is a harmonious blend of soy sauce, for the salty and umami base, sake and mirin, for sweetness and depth, and brown sugar, for caramelization. A pinch of ginger and garlic powder complete the aromatic picture. The Thermomix® greatly facilitates preparation. Chopping the spring onions is quick and even. The meat mixture is homogeneous and avoids overworking the preparation, which could make it compact. The sauce is cooked precisely, resulting in a perfect syrupy consistency. For an optimal skewer texture, it is important to let the mixture rest in the refrigerator for at least 10 minutes. This allows the flavors to develop and the meat to firm up, making it easier to form the meatballs. Feel free to lightly moisten your hands with sesame oil to prevent the meat from sticking. To vary the pleasures, you can add grated vegetables to the mixture, such as carrot or zucchini. For a vegetarian or vegan version, replace the chicken with crumbled tofu or cooked red lentils. You can also experiment with different spices, such as Espelette pepper for a touch of heat, or Sichuan pepper for a more complex fragrance. These Japanese chicken skewers are best enjoyed hot, coated in Yakitori sauce and served with Japanese white rice, crispy stir-fried vegetables or coleslaw. They are perfect for a cocktail party, a summer barbecue or a quick and tasty meal. The cooked skewers can be stored in the refrigerator for 2 to 3 days. You can also prepare the mixture in advance and keep it in the refrigerator for up to 24 hours before forming the skewers and cooking them. The Yakitori sauce can also be stored in the refrigerator for several days.

Japanese Chicken Skewers

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Description

Ingredients (13 ingredients)

Preparation (8 steps)

Chop the spring onions

Prepare the chicken mixture

Refrigerate the mixture

Form the meatballs and thread them

Cook the skewers

Prepare the Yakitori sauce

Cook the sauce

Coat the skewers with sauce

Finished cooking? Great! 🎉

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