A recipe for juicy and fluffy budget-friendly tsukune made with plenty of cabbage and ground pork. It's easy to make by simply mixing and pan-frying, perfect as a side dish, appetizer, or for bento boxes. The sweetness of the cabbage and the flavor of the miso will whet your appetite.
Ingredients
Main Ingredients (2 servings)
- Cabbage 150g
- Ground Pork 150g
- Egg 1
- Potato Starch 2 tbsp
Seasonings
- Salt 1/6 tsp
- [A] Miso 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
Steps
- Finely shred the cabbage.
- Sprinkle 1/6 tsp salt over the 150g shredded cabbage and lightly salt it.
- Let it sit for 5-10 minutes to draw out moisture.
- In a bowl, combine 2 tsp miso and 2 tsp Mirin (Sweet Rice Wine) and mix until dissolved.
- In another bowl, add 150g ground pork, 1 egg, and 2 tbsp potato starch. Mix until sticky and well combined, breaking up the egg as you go.
- Squeeze out the moisture from the salted cabbage firmly by hand.
- Finely mince the squeezed cabbage. (Key Tip!) Finely mincing the cabbage helps the ingredients bind together, creating a neat and stable shape.
- Add the minced cabbage to the bowl with the ground pork mixture and mix until everything is evenly incorporated.
- Lightly oil a frying pan and heat over medium heat.
- Scoop out the mixture with a spoon, shape it into flat, round patties, and place them in the hot frying pan.
- Cook until the bottoms are lightly browned.
- Flip the patties over once browned.
- Cover the pan and steam-fry on low heat for 3 minutes.
- Once cooked through, transfer to a plate.
- If you find the flavor is too mild, serve with a side of salt.
- (Key Tip!) Salting and squeezing the moisture from the cabbage prevents the tsukune from becoming soggy, resulting in a delicious texture.
- (Key Tip!) Adding the egg prevents the tsukune from becoming tough and results in a fluffy, delicious texture.
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