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Japanese Tsukune Skewers | Juicy & Aromatically Glazed
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35 min
Quick
Knuspr-Küche
Saftige japanische Hähnchenhackfleisch-Spieße (Tsukune) vom Yakitori-Grill: verfeinert mit Ingwer, Knoblauch und Frühlingszwiebeln, veredelt mit einer glänzenden süß-würzigen Tare-Glasur und geröstetem Sesam. Perfektes Streetfood für zu Hause!
Ingredients
Preparation method
Preparation & shaping the skewers
Soak wooden skewers in cold water for about 20 minutes so they do not burn during frying.
Finely chop the spring onions. Peel and finely grate the fresh ginger, and press the garlic cloves.
In a bowl, thoroughly combine the minced chicken with the chopped spring onions, ginger, garlic, breadcrumbs, egg, salt, and pepper, and knead with your hands until well combined.
Chef's tip
For an even more intense smoky flavor, the Tsukune skewers can also be prepared on the grill. Brush on the glaze several times during the last 2 minutes only.
Serve with steamed jasmine rice and a crunchy cucumber salad with sesame seeds.
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