This chicken tsukune, ready in just 15 minutes, is a healthy and incredibly satisfying appetizer. Crushing the yamaimo (mountain yam) creates a delightful combination of two textures: melt-in-your-mouth tender and satisfyingly crunchy. Unlike recipes using potato starch that can become tough, this method ensures the inside is gently steamed while the outside becomes beautifully crisp and fragrant, offering a truly new tsukune experience. The sweet and savory sauce is guaranteed to whet your appetite, making this a wonderfully filling dish.
Ingredients
Main Ingredients (2 servings)
- Ground Chicken
- Yamaimo (Japanese Mountain Yam)
- Shio Kombu (Salted Kelp)
- Potato Starch
- Oil
Seasonings
- Salt (to taste)
- Salt (to taste)
- Soy Sauce (to taste)
- Sugar (to taste)
- Mirin (Sweet Rice Wine) (to taste)
- Cooking Sake (Rice Wine) (to taste)
- Chili Pepper (to taste)
- Soy Sauce (to taste)
- Sugar (to taste)
- Mirin (Sweet Rice Wine) (to taste)
- Cooking Sake (Rice Wine) (to taste)
- Doubanjiang (Spicy Bean Paste) (to taste)
Steps
- Remove the hairy roots from the yamaimo using aluminum foil.
- Peel the yamaimo and cut it into bite-sized pieces.
- Place the yamaimo in a plastic bag and crush it finely. This is the key! Crushing it finely creates both a melt-in-your-mouth tender texture and a satisfying crunch.
- Combine the ground chicken, shio kombu, potato starch, and seasonings. Mix and knead until sticky.
- Heat oil in a frying pan.
- Place heaping spoonfuls of the tsukune mixture into the heated frying pan.
- Cover with a lid and steam the tsukune until cooked through. This is the key! Thanks to the potato starch, it won't become tough even when cooked thoroughly.
- Finally, remove the lid and grill the tsukune until the outside is crisp and browned.
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