Chicken Tsukune delicious and tasty dishes made from chicken. Just try to make this Japanese Chicken recipe and enjoy your stay.
1 small dried shiitake mushroom
1 tsp grated ginger
1 scallion minced
4 skin on chicken thighs (about 1.5 lbs)
1 Tbs mirin
2 tsp sugar
1 tsp soy sauce
1 tsp kosher salt (less if you use table salt)
smoked sea salt and lime wedges for serving
Use a Microplane to grate the shiitake mushroom into a mixing bowl. Grate the ginger into the bowl. Then mince the scallion and add it to the bowl.
Wash and thoroughly dry the chicken thighs. If they have bones remove them along with any tough connective tissue, but leave the skin and fat intact. Remove the skins of 2 of the thighs and put them in a bowl along with a little vegetable oil and set aside. Using a sharp chef’s knife or clever, mince the chicken meat by hand. You could use a food processor or meat grinder to save time, but the texture will be suffer. You want to get the meat, fat and skin minced into pieces that are roughly 1/16″ to 1/8″.
Add the chicken to the bowl along with the rest of the seasonings and mix thoroughly to combine. Cover and refrigerate for at least 6 hours or up to a day. Pre-soak thick wooden skewers or wooden paddles in water to prevent them from burning.
When you’re ready to cook the chicken, move the oven rack to the top position and turn on the broiler. If you are using wooden paddles, shape the chicken mixture onto the top of the paddles in an even layer about 3/4″ thick, then cover any exposed part of the handle with foil. If you’re using skewers, shape a cylinder of meat around each skewer. Slice the reserved chicken skin and smooth it onto the surface of the ground chicken meat. Place the chicken to the right and left of the heating element, then swap sides when one side is brown.
You can either slice one open or use a thermometer to test for doness. Sprinkle with a little smoked sea salt and serve with a wedge of lime. You can also serve with a slow cooked or soft poached egg to dip the meat in.