This is a budget-friendly, easy, and incredibly delicious tsukune recipe made with plenty of cabbage and ground pork. The crispy texture of the salted cabbage and the juicy flavor of the pork create a perfect Chinese-style tsukune, also great for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Cabbage 200g
- Ground Pork 150g
- Potato Starch 2 tbsp
- Egg 1
Seasonings
- Salt 1/6 tsp
- [A] Chicken Bouillon Powder 1 tsp
- [A] Soy Sauce 1 tsp
- [A] Cooking Sake (Rice Wine) 2 tsp
- [A] Grated Ginger 1 tsp
Steps
- Finely slice the cabbage.
- Sprinkle salt 1/6 tsp over the 200g of sliced cabbage and let it sit until wilted, about 1 minute.
- Squeeze out the moisture from the wilted cabbage by hand.
- Finely chop the squeezed cabbage. (This is the key!) Salting and then chopping makes it less sticky and faster to prepare.
- In a bowl, combine 150g of ground pork, 1 tsp chicken bouillon powder, 1 tsp soy sauce, 2 tsp cooking sake (rice wine), 1 tsp grated ginger, 2 tbsp potato starch, and 1 egg. Mix well while breaking up the egg.
- Add the chopped cabbage to the bowl and mix everything together evenly.
- Heat some oil in a frying pan over medium heat.
- Once the pan and oil are hot, scoop portions of the mixture with a spoon and place them in the pan, forming flat, round patties. (This is the key!) Small, hamburger-like patties are ideal.
- Cook until the bottoms are browned.
- Flip the patties.
- Reduce heat to low, cover with a lid, and steam for 3 minutes.
- After steaming, transfer to a plate and serve.
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