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Recipe
Tsukune with Yuzu Teriyaki Sauce
Ingredients (Yield: 24 servings)
Tsukune:2 1/2 pounds ground chicken thigh meat
1 1/4 pounds ground pork
10 ounces ground beef
5 ounces Kikkoman Panko Japanese Style Breadcrumbs
1/3 cup sake
1/3 cup Kikkoman Tamari Soy Sauce
1/3 cup chopped green onion
3 dried shiitake mushroom caps, soaked, stemmed and minced
2 1/2 tablespoons ginger juice
2 1/2 tablespoons mirin
1 tablespoon chopped shiso leaves
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
1 1/4 teaspoons ichimi (Japanese red pepper)
1 (4- by 6-inch) piece kombu seaweed
24 (6-inch) bamboo skewers
Yuzu Teriyaki Sauce:
1 1/2 cups Kikkoman Organic Soy Sauce
1 1/2 cups mirin
3/4 cup sake
3/4 cup sugar
1 1/2 tablespoons yuzu juice*
Ponzu Sauce:
2 cups Kikkoman Organic Soy Sauce
1/2 cup rice vinegar
1/4 cup dashi (Japanese soup stock)
1/4 cup yuzu juice*
*Bottled yuzu juice is available in Japanese markets.
Instructions
To make Tsukune: In 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 1 gallon water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half the meatballs. Simmer 8 to 10 minutes or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool; thread 3 meatballs onto each skewer. Refrigerate until needed.
To make Yuzu Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sake and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. (Yield: 1 1/2 cups)
To make Ponzu Sauce: In saucepan, bring all ingredients to a boil;reduce heat and simmer 1 minute. Remove from heat and cool. (Yield: 2 1/2 cups)
For each serving, to order: Grill 1 skewer, turning frequently, about 5 minutes or until lightly browned. Brush with tablespoon Yuzu Teriyaki Sauce. Serve with 1 1/2 tablespoon Ponzu Sauce on the side.
Recipe created by Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant, San Francisco, CA
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